toodle.

How to Make Pesto

Toast pine nuts and blend with parmesan, basil, garlic, and olive oil for a versatile, homemade vegetarian sauce.

VegetarianItalianGluten FreePestoNo-CookSauce

Estimated Nutrition

Per Serving Total
Calories 760.6 kcals 3042.5 kcals
Carbohydrates 3.8 grams 15.3 grams
Fat 75.5 grams 302.1 grams
Protein 19.4 grams 77.4 grams
Cook Time
5 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
125
g
Parmesan Cheese
Cut into small chunks; or similar vegetarian hard cheese
Fruits
1
squeeze
Lemon Juice
Optional for seasoning
NutsSeeds
125
g
Pine Nuts
1
bunch
Basil
Large bunch of fresh leaves
1
clove
Garlic
Crushed with the flat side of a knife
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
200
ml
Extra Virgin Olive Oil

Steps

  • Heat a dry frying pan over a medium heat.
  • Toast the pine nuts for a few minutes until browned and fragrant.
  • Place the parmesan, basil, garlic, toasted pine nuts, and 200ml olive oil in a food processor.
  • Season with salt and pepper to taste.
  • Blend for a few seconds until the mixture is smooth and combined.
  • Adjust seasoning and add a squeeze of lemon juice if desired.