Authentic Italian pesto prepared the traditional way with fresh basil, pine nuts, and grated cheese. This vibrant and aromatic sauce will elevate your pasta, grilled vegetables, or crostini with genuine Italian flavor that will delight your taste buds.
⏱️15 min
📊Easy
👥4 servings
🍽️Snack
vegetarianquickbudget-friendly
Ingredients
100 gfresh basil
50 gpine nuts
80 ggrated Parmesan
2 goussesgarlic
150 mlextra virgin olive oil
1 pincéesea salt
0.5 cuillère à caféblack pepper
Instructions
1PREPARE THE BASIL: Gently rinse the fresh basil leaves under cold water and dry them completely with paper towels or a clean cloth. This step is crucial as moisture could oxidize your pesto and give it a dull color. Ensure the leaves are completely dry before proceeding.
2LIGHTLY TOAST THE PINE NUTS: Pour the pine nuts into a dry skillet over medium heat and stir constantly for 2 to 3 minutes until they develop a light golden color and more pronounced roasted flavor. Be careful not to burn them as they will become bitter. Transfer them to paper towels to cool.
3CRUSH THE INGREDIENTS: In a mortar and pestle, start by crushing the peeled garlic cloves with a pinch of sea salt to form a homogeneous paste and facilitate the release of aromas. This traditional method is preferable to a blender as it crushes the ingredients rather than tears them, thus preserving the delicate flavors of the basil.
4INCORPORATE THE PINE NUTS: Add the toasted and cooled pine nuts to the mortar and continue to gently crush them with the garlic until you obtain a coarse paste with some small visible pieces. The pine nuts should be crushed but not completely reduced to powder to maintain an interesting and pleasant texture in the mouth.
5ADD THE BASIL PROGRESSIVELY: Incorporate the fresh basil by small handfuls, gently crushing with the pestle using circular and lateral motions, without pressing too hard to avoid damaging the leaves. Continue until all the basil is well incorporated and you have a green, slightly chunky sauce. The pesto should remain textured and not become a smooth puree.
6POUR THE OIL AND FINALIZE: Pour the extra virgin olive oil very slowly in a thin stream while stirring continuously, like making mayonnaise, until you reach the desired consistency. Incorporate the grated Parmesan last by mixing gently, then season with freshly ground black pepper. Taste and adjust the salt if necessary. Your homemade pesto is ready to enjoy immediately or can be stored in the refrigerator for up to 5 days.