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Homemade Italian Pesto Sauce
Course:
Sauce
Cuisine:
Italian
Prep Time:
5
minutes
minutes
Total Time:
5
minutes
minutes
Servings:
4
Calories:
330
kcal
Author:
Andrea Soranidis
Learn the secrets behind one of the most famous Italian sauces in the world, and make a delicious homemade pesto sauce in less than 10 minutes.
Print Recipe
US Customary
-
Metric
Ingredients
3
cups
fresh basil leaves
2
tablespoon
pine nuts
½
cup
extravirgin olive oil
½
cup
grated Parmesan cheese
½
garlic clove finely minced
heart removed
a pinch of kosher salt
Instructions
Place pine nuts, garlic and salt into the mortar and crush until reaching a paste consistency.
Gradually add in the basil leaves, crushing with the pestle all the way long.
Pestle until all the leaves turn into a creamy bright green paste.
Fold in the Parmesan cheese and mix until well combined.
Gradually add in the extravirgin olive oil, until reaching a creamy texture.
Reserve ⅓ cup pasta cooking water and mix with pesto before tossing it with the pasta.
Refrigerate in airtight container for up to 3 days.
Notes
Makes 1 cup of basil pesto
Nutrition
Calories:
330
kcal
|
Carbohydrates:
3
g
|
Protein:
5
g
|
Fat:
34
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
21
g
|
Cholesterol:
11
mg
|
Sodium:
220
mg
|
Potassium:
108
mg
|
Fiber:
0.5
g
|
Sugar:
0.2
g
|
Vitamin A:
1059
IU
|
Vitamin C:
3
mg
|
Calcium:
144
mg
|
Iron:
1
mg