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How to make your perfect Italian pesto at home

How to make your perfect Italian pesto at home

I believe that people who loves good cuisine and especially Italian one loves as well the green, flavory made of fresh basil sauce – pesto. Mostly pesto companies starters, like mozzarella and tomatoes  or first dishes like pasta or even some gourmet plates as a decoration. (There is even an ice cream, a good one, with a pesto flavor. Must try it! Oh those crafty and innovative Italians, huh? )

What’s for me – I love basil in general and even growing it on my balcony as love it fresh and what can be better than make your own pesto sauce to your trofie (type of fresh pasta) or tomatoes dish? 

It’s easy, fast and so good! Must try this great pesto recipe that comes from Liguria!

Italian salad - Casprese with Pesto sauce

Italian salad – Casprese with Pesto sauce

 

Here is the recipe and my step-by-step – how to make it.

How to make your own Italian pesto sauce at home

Pesto sauce: step-by-step

 

 Easy, Fast, delicious, homemade and definitely full with vitamins and the good oil that helps you with a weight loss!

 

Homemade Italian pesto
Serves 4
An easy, fast and fast fresh basil sauce - pesto in Genoa style.
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
1339 calories
12 g
231 g
88 g
122 g
56 g
355 g
5790 g
3 g
0 g
28 g
Nutrition Facts
Serving Size
355g
Servings
4
Amount Per Serving
Calories 1339
Calories from Fat 774
% Daily Value *
Total Fat 88g
135%
Saturated Fat 56g
279%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 26g
Cholesterol 231mg
77%
Sodium 5790mg
241%
Total Carbohydrates 12g
4%
Dietary Fiber 0g
1%
Sugars 3g
Protein 122g
Vitamin A
66%
Vitamin C
5%
Calcium
405%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 50 g fresh basil (small leaves) (around 60/65 leaves)
  2. 1/2 glass of extra virgin olive oil
  3. 6 spoons of Parmesan cheese (i used Parmigiano Reggiano)
  4. 2 cloves of a garlic ( I skipped this time)
  5. 1 spoon of pine nuts
  6. 3-4 g of the big flake salt (sal di mer / sea salt)
Instructions
  1. Wash the leaves in a cold water and dry them up with a dry cloth to absorb the water as much as you can. Important is not to crush the leaves.
  2. Put the leaves and the salt in a kitchen mixer and blend them till the green juice comes out. (If your kitchen mixer does not allow you to smash properly into a sauce - use hand mixer.
  3. When mixed well add grated Parmesan and mix well.
  4. As last ad slowly an olive oil and mix it in with a spoon till perfectly combined.
Notes
  1. Perfect pairing with tomatoes and mozzarella dishes as well as pasta.
beta
calories
1339
fat
88g
protein
122g
carbs
12g
more
Adapted from Adopted and translated from la Cuochina Sopraffina
Miss Athlétique http://missathletique.com/

How you ever eat Italian food? What’s your favorite dish? Mine, for sure, is trofie al pesto!

 

 

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happy girl, dancer, photographer, gym-goer, Herc., traveler, dreamer, explorer, color and moment collector, healthy food and recipe discoverer and tester

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