Classic pesto sauce
Votes: 10
Time: 5 min.
Complexity: easily
Quantity: 1 tbsp.
Complexity: easily
Quantity: 1 tbsp.
Beloved by all sauce In just five minutes! A simple dish from Food Network Kitchens that can be eaten immediately after cooking or frozen and served anytime, like for Sunday lunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups fresh basil leaves (packed)
- 2 cloves of garlic
- 1/4 cup pine nuts
- 2/3 cup extra-virgin olive oil, in portions
- Coarse salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated pecorino cheese
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Recipes with similar ingredients: basil, garlic, pine nuts, Pecorino Romano cheese, pesto sauce
Cooking the dish according to the recipe:
- In a food processor, combine the basil, garlic, and pine nuts and pulse until coarsely chopped. Add 1/2 cup oil and pulse until smooth. Season with salt and pepper.
If you use the sauce immediately, add the remaining oil and pulse again until smooth. Transfer the pesto sauce to a large serving bowl and stir in the cheese.
If you are going to freeze the sauce, transfer it to an airtight container, and drizzle the remaining oil over it. Freeze for up to 3 months. Defrost and stir in the cheese before serving.
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