Pesto is one of those Italian classics that people seem to either love or hate – but for those of us who are fans, there’s nothing better than a big bowl of pesto pasta on a warm summer evening. Whether you prefer it smooth or chunky, with pine nuts or walnuts, there are countless variations on this classic sauce – but today, we’re going to take a look at a classic recipe for Italian pesto that’s sure to satisfy.
First up, let’s gather our ingredients. For this recipe, you’ll need:
– 2 cups fresh basil leaves, packed
– 1/2 cup freshly grated Pecorino Romano cheese
– 1/2 cup freshly grated Parmesan cheese
– 1/2 cup extra-virgin olive oil
– 1/3 cup pine nuts
– 3 garlic cloves, minced
– Salt and freshly ground black pepper, to taste
To start, we’ll toast the pine nuts by placing them in a small skillet over medium heat. Cook, stirring frequently, until the nuts are lightly browned and fragrant – this should only take a few minutes. Transfer the nuts to a plate to cool.
Next, we’ll make the pesto itself. Begin by combining the basil, garlic, and pine nuts in a food processor. Pulse until the mixture is finely chopped. With the food processor running, slowly pour in the olive oil, processing until the mixture is smooth. Finally, add the grated cheeses and pulse until just combined.
Now that we’ve got our pesto prepared, it’s time to start cooking! This pesto is great tossed with your favorite pasta (we recommend linguine), or spread over crusty bread as a simple appetizer. However you choose to enjoy it, we hope this classic Italian pesto recipe becomes a staple in your kitchen.
Ingredients:
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Pecorino Romano cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts
- 3 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
Instructions:
- Toast the pine nuts by placing them in a small skillet over medium heat. Cook, stirring frequently, until lightly browned and fragrant, about 3-4 minutes. Transfer the nuts to a plate to cool.
- Combine basil, garlic, and pine nuts in a food processor. Pulse until finely chopped.
- With the food processor running, slowly pour in the olive oil, processing until the mixture is smooth. Finally, add the grated cheeses and pulse until just combined.
- Season with salt and pepper to taste.
- Use the pesto as desired – it’s great tossed with pasta, spread on crusty bread, or used as a marinade for grilled meats and vegetables.
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