Basil and Pine Nut Pesto
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Fresh basil blended with toasted pine nuts, garlic and olive oil, with grated Parmesan stirred through at the end.
Always check the labels of the products you use.
Method
- 1
Toast the pine nuts. Toast the pine nuts in the dry pan over medium-low heat, stirring often, for 3-4 min until pale golden. Tip them onto a plate straight away so they stop cooking and cool.
- 2
Make the paste. Process the pine nuts and garlic until finely chopped. Add the basil and salt and pulse to a coarse green paste, scraping down the bowl between bursts.
- 3
Stream in the oil. With the motor running, pour the olive oil through the feed tube in a thin stream. Stop as soon as the pesto looks smooth and glossy; over-processing warms and darkens the basil.
- 4
Stir in the cheese. Scrape the pesto into a bowl and fold in the grated Parmesan by hand so it stays light rather than gluey.
- 5
Use it. Toss with freshly drained pasta, loosening with a spoonful of the starchy cooking water, or spoon over soups, new potatoes and sliced tomatoes.
Storage
Keep in a jar under a film of olive oil in the fridge for up to 4 days. Freeze in small portions for up to 3 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small frying pan
- plate
- food processor
- flexible spatula
- jar with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 171 kcal |
| Protein | 2.2 g |
| Carbohydrate | 1.6 g |
| of which sugars | 0.2 g |
| of which free sugars | 0 g |
| Fat | 17.8 g |
| of which saturates | 2.9 g |
| Fibre | 0.3 g |
| Salt | 0.41 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
