Indulge in the exquisite flavors of Italy with our tantalizing Italian Pesto recipe. Bursting with the vibrant essence of fresh basil, the richness of Parmigiano Reggiano cheese, and the nutty aroma of toasted pine nuts, this versatile sauce promises to elevate any dish to new heights. Whether tossed with pasta, drizzled over grilled meats, or spread generously on crusty bread, each spoonful of this homemade Pesto is a culinary adventure worth savoring. Get ready to transport your taste buds to the sun-kissed shores of the Mediterranean with this irresistible Italian classic.
Ingredients:
- Large bunch of fresh basil
- 50 grams (1 cup grated, 250 ml) Parmigiano Reggiano cheese (Parmesan)
- 150 ml (5 fl oz) olive oil
- 2-3 cloves of garlic, to taste
- 30-40 grams (1-1.4 ounces) pine nuts
- Lemon juice (optional) and salt, to taste
Instructions:
Lightly toast the pine nuts in a skillet.
Take the fresh basil and separate the leaves from the stems. For a visual reference of the basil leaves quantity, pack them slightly into a blender cup. My blender cup holds 800 ml (27 fl oz).
Grate the Parmesan cheese.
In the blender cup, add a portion of basil leaves, pine nuts, some grated cheese, garlic, pour in half of the olive oil, and blend with an immersion blender. Then add the second portion of basil, cheese, and oil, and blend again. Taste and adjust with salt and lemon juice if desired.
Transfer the prepared Pesto sauce into a jar and store it in the refrigerator. For longer storage, it can be frozen.
Honestly, the Pesto sauce doesn’t last long because it’s quickly eaten!
This delicious Pesto sauce can be added to meat, fish, pasta, and more. Once you try it, you’ll understand that it’s even delicious just spread on bread. Enjoy!
