Pesto. Pesto (Italian: [ˈpesto], Ligurian: [ˈpestu]), or to refer to the original dish pesto alla genovese (Italian pronunciation: [ˈpesto alla dʒenoˈveːse, -eːze]), is a sauce originating in Genoa. sous-pesto. What to do with all that basil at the end of summer? Homemade pesto is versatile and simple, yet tastes very gourmet and will add kick to many of your favorite dishes!
It's made from pine nuts blended with fresh basil, parmesan or pecorino cheese, garlic and olive oil.
Purchased pesto is one of the best convenience foods on the market, and pesto from scratch is Although it is most commonly used to top cooked pasta, pesto can be so much more than a pasta.
You can cook Pesto using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Pesto
- It's of Pesto.
- Prepare 1 cup of fresh basil leaves.
- It's 2 clove of garlic.
- It's 1/3 cup of grated parmesan cheese.
- Prepare 1/3 cup of olive or vegetable oil.
- Prepare 2 tbsp of Walnut pieces.
- Prepare 1 of grated parmesan cheese.
Pesto step by step
- To measure, firmly pack basil leaves into measuring cup. Rinse leaves with cool water, and pat dry thoroughly. Peel the garlic..
- Place basil, garlic, parmesan, oil and nuts in blender. Blend on medium speed about 3 minutes, occasionally stop and scrape sides, until smooth..
- Cilantro pesto: substitute 3/4 cup firmly packed fresh cilantro leaves and 1/4 cup firmly packed fresh parsley leaves for basil..
- Spinach winter pesto: substitute 1 cup firmly packed fresh spinach leaves and 1/4 cup firmly packed fresh basil leaves, or 2 tablespoons dried basil leaves, for the 1 cup fresh basil..