Basil and Pine Nut Pesto
This is a really quick and yummy pesto recipe. I add pasta, chicken, and sun-dried tomatoes.
This is a really quick and yummy pesto recipe. I add pasta, chicken, and sun-dried tomatoes.
- Carbohydrate 1.58489 g
- Cholesterol 11 mg
- Fat 12.080935 g
- Fiber 0.141599999070168 g
- Protein 5.299695 g
- Saturated Fat 3.221592 g
- Serving Size 1 1 Serving (24g)
- Sodium 269.2095 mg
- Sugar 1.44329000092983 g
- Trans Fat 0.677530500000001 g
- Calories 134 calories
Step-by-step
- Put the basil, garlic, pine nuts, and Parmesan into a food processor and blend until smooth.
- Slowly add the oil while the motor is running.
- Season with salt and pepper to taste.
- I cook up some chicken and pasta and mix the pasta with the pesto and then top with the chicken and some sun-dried tomatoes.
Most home cooks ruin pesto by generating too much friction heat in a standard food processor. This heat oxidizes the delicate green leaves and turns the bright sauce a dull, muddy brown. Keeping the machine running continuously destroys the vibrant color. Pulse the ingredients in short bursts to manage temperature.
The Mortar Versus Machine Debate
Liguria gave the world this iconic herb sauce, traditionally produced with a marble mortar and wooden pestle. Crushing the cell walls of the basil releases essential oils cleanly without bruising them into bitterness. Modern kitchens rely on electric blades. A standard food processor handles the volume easily, though mini-choppers often struggle with the quantity of leaves. If using an electric appliance, chill the bowl in the refrigerator for 20 minutes before starting. This offsets the thermal energy generated by the steel blades.
- If the sauce tastes bitter, the garlic was likely over-processed or sprouted cloves were used; always remove the central green germ from each clove.
- When oil separates from the cheese and nuts, stream the extra-virgin olive oil in much more slowly while the motor runs at a low speed.
- Store leftover sauce in an airtight glass jar with a one-quarter inch layer of olive oil poured on top to block oxygen exposure for up to three days.
