Fresh Pesto – a delicious recipe with processor, nuts, parmigiano reggiano, fresh basil, extra virgin olive oil, lemons. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Toast the pine nuts in the oven (pre-heat to c.200C) for 10 minutes or so - be careful not to burn them.
2
Tear off the basil leaves, grate the parmesan, and insert both into the food processor along with the pine nuts, olive oil, lemon juice, and crushed garlic.
3
Blend well and finish with a little extra olive oil and sea salt & pepper.
4
If you want to cheat, you can easily bulk out your pesto by adding store-bought pesto to the mix and liberally adding olive oil and more cheese.
5
Be aware that cheese does not freeze well so you will probably not want to make too large a quantity as it will perish after a week or so.
6
Best served with toasted ciabatta, sun dried tomatoes, buffalo mozzarella, and parma ham - makes a delicious open- or closed-face sandwich.
444
kcal
Calories
42
g
Fat
14
g
Carbs
14
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: 1 blender / food processor, 150 grams pine nuts, 150 grams parmigiano reggiano, 2 packages fresh basil, and more.
Yes, Fresh Pesto 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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