Basil Pesto Without Nuts
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4 people
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Calories
271 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Italian
Basil Pesto Without Nuts
Description
The pesto preparation begins by carefully washing fresh basil leaves and drying them to prevent dilution of the flavors. Garlic and salt are crushed into a paste using a mortar and pestle, then basil leaves are gradually ground in, cutting them finely without turning them into a puree. The mixture is combined with freshly grated Parmesan and Pecorino Sardo cheeses for sharpness and depth.
Olive oil is stirred in to integrate the ingredients into a cohesive, silken pesto. Adding mashed banana is optional and contributes extra creaminess, although it reduces the pesto's shelf life. This preparation can be done in a blender as well, blending garlic and salt first, then basil leaves in short pulses to maintain texture.
The resulting pesto is vibrant with herbal notes balanced by salty and pungent cheeses. It can be served immediately or stored covered with oil in the refrigerator to slow oxidation. Incorporating some starchy pasta water helps it adhere well to freshly cooked pasta. The pesto can also be frozen in portions for convenience.
Ingredients
- 120 milliliters olive oil ½ cup
- 40 grams basil 2 cups, small fresh leaves
- 2 cloves garlic
- 3 tablespoons Parmesan reggiano cheese freshly grated
- 2 tablespoons Pecorino Sardo cheese (aged) freshly grated
- salt to taste, sea salt
- 1 tablespoon banana optional, mashed
Instructions
- Wash the basil leaves taking care not to damage them, and wipe dry with a kitchen towel.
- Using a pestle and mortar, crush the garlic and salt to a paste.
- Add a few basil leaves at a time, grinding in a light, circular motion, till all the leaves have been cut to small bits and add the cheese. Mix in the banana if using.
- Stir in the oil , add the grated cheeses and mix well till fully amalgamated. Serve immediately.
Notes
- If using a blender, blend garlic and salt first, then add basil leaves in short pulses to create a paste without overprocessing.
- Covering pesto with a layer of oil before refrigerating helps prevent oxidation and discoloration.
- Adding a tablespoon of mashed banana adds creaminess but decreases refrigerated shelf life.
- Pesto mixed with starchy pasta water adheres better to pasta when served.
- Fresh pesto is best consumed within a day or two; freezing in ice cube trays is an option for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 5mg | 2% |
| Sodium | 91mg | 4% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 662IU | 13% |
| Vitamin C | 3mg | 3% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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