Pesto Recipe | Basil Pesto Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
3 mins
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Total Time
8 mins
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Servings
1 small-sized bowl
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Calories
864 kcal
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Course
Side Dish, Condiments
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Cuisine
Mediterranean, International
Pesto Recipe | Basil Pesto Sauce
Description
The pesto starts with lightly toasted almonds to introduce a warm, nutty depth, which are then crushed coarsely before adding fresh basil leaves, garlic cloves, black peppercorns, and salt. Olive oil is incorporated gradually while blending to form a cohesive sauce. The texture can be adjusted from coarse to fine depending on preference.
This basil pesto balances the aromatic basil with creamy olive oil and a hint of garlic pungency. The roasted almonds add a subtle crunch and earthiness, distinguishing it from traditional pine nut pesto. It can be used in many dishes such as tossed with pasta, spread on sandwiches, or as a drizzle for grilled meats or vegetables.
Freshness of the basil is essential for the best flavor. You can vary the nuts by substituting cashews, walnuts, pistachios, or pine nuts. Add grated hard cheese if desired to enrich the sauce. Store the pesto in an airtight container in the refrigerator to preserve its flavor and color.
Ingredients
- 2 cups basil 50 grams, fresh leaves
- ¼ cup almonds - lightly roasted/toasted
- ⅓ cup extra virgin olive oil
- 2 garlic small to medium sized, cloves
- 4 to 5 black peppercorns - optional
- ⅛ teaspoon salt or add as per taste
Instructions
- First roast/toast the almonds in a small frying pan or a small skillet on low heat for 2 to 3 minutes. Transfer to a plate and let the almonds cool.
- Add the almonds in a food processor or food chopper or a grinder jar. Coarsely crush the almonds.
- Then add the basil leaves, garlic, black pepper and salt.
- Crush the basil leaves and add the oil while crushing and blending the whole mixture. You could make the pesto a little coarse or fine. Its your choice.
- Remove and store pesto in an airtight container in the refrigerator.
Notes
- Use fresh, unwilted basil leaves; tender stems can be included, but woody stems should be discarded to avoid bitterness and difficulty blending.
- You may add hard cheese like Parmesan for a richer flavor if desired.
- Almonds can be swapped with cashews, pistachios (unsalted), pine nuts, or walnuts to vary the flavor and texture.
- Scale the recipe up easily to make larger batches while maintaining ingredient ratios.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1small-sized bowl
Amount Per Serving
Calories 864 kcal
% Daily Value*
| Calories | 864kcal | 43% |
| Carbohydrates | 11g | 4% |
| Protein | 10g | 20% |
| Fat | 90g | 138% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 64g | 320% |
| Trans Fat | 0.01g | 1% |
| Sodium | 296mg | 12% |
| Potassium | 434mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 2535IU | 51% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.5mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 11mg | 12% |
| Vitamin E | 20mg | |
| Vitamin K | 243µg | |
| Calcium | 195mg | 20% |
| Vitamin B9 (Folate) | 49µg | |
| Iron | 3mg | 17% |
| Magnesium | 129mg | 32% |
| Phosphorus | 209mg | |
| Zinc | 2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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