Italian
Pesto I
A community recipe for Pesto I, adapted from the collaboratively edited Wikibooks Cookbook.
Gather
Ingredients
- 4 oz Basil
- About 8 oz Extra Virgin Olive Oil
- ⅓ cup Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.
- ¼ cup Pine Nuts or nut of choice (optional)
- 4 cloves Garlic
- As needed Salt and pepper (to taste)
Make it
Method
- 1
Preheat the oven to 425 °F (220 °C).
- 2
If using, toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning.
- 3
In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat.
- 4
Crush the garlic and sauté in the oil until soft, about 2–3 minutes.
- 5
Combine the basil, garlic, cheese, pine nuts and oil in a mortar and pestle until it forms a smooth paste, or use a food processor or blender and chop finely, slowly adding the oil to reach the paste-like consistency.
Source & rights
Where this recipe comes from
Adapted from “Pesto I” by Wikibooks contributors, revision 4518820, licensed under CC BY-SA 4.0.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.