Basic pesto recipe: 59 photos
FAQ
The most popular variety of pesto now is made by crushing basil, garlic, pine nuts, olive oil, and some hard cheese in a food processor or blender, but there are many varieties of pesto like sun dried tomato pesto or kale pesto. It's fun to use a mortar and pestle, but the modern way is much easier.
Originating from Genoa, the capital city of Liguria Italy, Pesto alla Genovese is made with fresh basil, garlic, pine nuts, salt, olive oil and hard cheese, traditionally Pecorino and Parmesan.
The basic ratio is 1:2:2:8 (1 part nuts, 2 parts oil, 2 parts grating cheese, 8 parts leaves or herbs), plus garlic, lemon, and salt and pepper to taste.
You don't need pine nuts to make an amazing pesto.
Pesto is made out of olive oil, which research has shown to beneficial in reducing the risk of cardiovascular disease (1). The antioxidant risk oil is also good for reducing oxidative damage of LDL cholesterol in our blood, helping to reduce the risk factor of atherosclerosis, heart disease and stroke.