To immerse yourself in the art of concocting homemade pesto is to celebrate the very essence of Italian cuisine. Imagine the unmistakable fragrance of fresh basil and the perfect marriage between the crunch of pine nuts, the tang of garlic and the assertive character of Parmesan. Each touch of golden olive oil binds these authentic flavours together to offer you a culinary experience where simplicity meets excellence.
Making your own pesto gives your dishes a touch of personal genius. A few turns of the blender are all it takes to transform your pasta or sandwiches into moments of pure delight. Take part in this gourmet ritual and savour the satisfaction of saying: “I made it myself!
Homemade pesto: A culinary journey to the heart of Italy
Ingredients
- 60 g fresh basil
- 30 g pine nuts
- 3 cloves of garlic
- 12 cl olive oil
- 50 g Parmesan cheese
- Salt and pepper to taste
Utensils
- 1 blender, mortar or pestle
Preparation stages
- Prepare the garlic: Mince the garlic cloves and cut into small pieces.
- Prepare the basil: Chop the basil.
- Blend: Mix the pine nuts, garlic, olive oil and Parmesan in a blender or food processor.
- Add the basil: Add the basil to the mixture and blend again until you have a smooth sauce.
- Season to taste: Season with salt and pepper to taste.
- Storage: You can store this sauce in small jars, either frozen or sterilised.
Blending the ingredients well is essential to obtain the perfect texture for the pesto sauce.
Nutritional Details
Pesto is a sauce rich in flavour and calories, mainly due to its fatty ingredients such as olive oil and cheese. A 100-gram portion contains around 350-450 kcal, with 35-45 g of fat, including 5-7 g of saturated fatty acids. Despite its high fat content, pesto is beneficial thanks to the unsaturated fatty acids in olive oil, which are good for the heart. It also contains small amounts of minerals and vitamins.
The origin and history of pesto
Pesto is a traditional sauce that originated in Genoa, in the Liguria region of Italy. The name ‘pesto’ comes from the Italian verb ‘pestare’, meaning to crush, in reference to the traditional method of using a mortar and pestle to prepare the sauce. Mainly made with basil, garlic, pine nuts, parmesan or pecorino cheese and olive oil, the pesto recipe was developed in the 19th century and is now enjoyed the world over.
