Fresh Basil Pesto Sauce – a delicious recipe with Fresh Basil, Olive Oil, Parmesan Cheese, Pecorino Cheese, clove Garlic, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Add to a blender or a Mortar:
2
Add the basil
3
Add the olive oil
4
The garlic
5
Add the pinoli (or walnuts)
6
Add the cheese
7
And the salt
8
The old school way of doing it is smashing everything using a Mortar and a Pestle.
9
But you can do it really quickly using a blender ;)
10
Just put everything in the blender, and blend it for about a minute.
11
It Should turn to a dense green paste.
12
Cook your pasta following the box instructions.
13
When the pasta is ready, just mix it with the pesto and your Pesto Pasta is ready!
14
Some people like to add 1 tbsp of milk or 1tbsp of the salted pasta water to make the pesto a bit more liquid.
15
You can freeze the pesto for up to 6 months!
688
kcal
Calories
72
g
Fat
2
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 50 grams Fresh Basil, 1 cup Extra Virgin Olive Oil, 6 tbsp Grated Parmesan Cheese, 2 tbsp Grated Pecorino Cheese (use Parmesan if you can't find it), and more.
Yes, Fresh Basil Pesto Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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