How to Make Pesto

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Pesto is the most loved olive oil-based sauce made with basil. Make that connoisseur pasta you like with this formula and appreciate café quality food at home!

Pesto is messy and delightful with its remarkable blend of spices and aromatics. At the point when I pine for pasta, I some of the time attempt to stay away from the cream-based or tomato-based sauces that we have constantly.

Nothing terrible with them, obviously. They are heavenly! Only a few of days prior, I was wanting for something strange and attempted to change up our menu pivot, I made this pesto all things considered!

Also, think about what, my family adored it! With it, you can undoubtedly raise a basic pasta supper, or simply use it to make a Caprese salad. Thus, in the event that you resemble me who consistently endeavors to serve something new and new, at that point, this formula is ideal for you!

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This sauce started in Genoa in Italy. The name is gotten from an Italian word that signifies “to pound,” this sauce is fundamentally made with squashed basil leaves in a base of olive oil.


  • 6 cups fresh basil leaves (stems removed)
  • 1 cup pine nuts (toasted for extra flavor if desired)
  • 4 cloves garlic
  • 1 1/4 cup extra-virgin olive oil
  • 1/2 cup freshly grated parmesan cheese


  1. Add the basil leaves, garlic cloves, and pine nuts to a food processor and blend until the ingredients are finely minced.
  2. With the food processor on low speed, gradually add the olive oil and blend until smooth.
  3. Add the grated parmesan cheese, and blend by pulsating a few times, until just combined.
  4. Scoop the pesto into a serving bowl and use on pasta, salad or as a dip.


Calories: 235kcal | Carbohydrates: 3g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 135mg | Potassium: 212mg | Fiber: 1g | Sugar: 0g | Vitamin A: 1330IU | Vitamin C: 4.5mg | Calcium: 145mg | Iron: 2.1mg

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