Pesto I

Pesto I — a sauce recipe, 6 ingredients, about 45 min.

45 min · Sauce

contains dairycontains eggscontains nutscontains alcohol

No forks yet — be the first Sign in to rate

Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

4 oz (100 g) fresh basil
About 8 oz (200 g) extra virgin olive oil
⅓ cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.
¼ cup pine nuts or nut of choice (optional)
4 cloves garlic
Freshly ground salt and pepper (to taste)

Make it lactose-friendly

⅓ cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture. → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Preheat the oven to 425 °F (220 °C).
If using, toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning.
In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat.
Crush the garlic and sauté in the oil until soft, about 2–3 minutes.
Combine the basil, garlic, cheese, pine nuts and oil in a mortar and pestle until it forms a smooth paste, or use a food processor or blender and chop finely, slowly adding the oil to reach the paste-like consistency.

We refine our recipes every week — check back for sharper, clearer steps.