Pesto I
Pesto is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese). It can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread before toasting. The word "pesto" derives from the Italian for pestle, pestello. This recipe substitutes Romano cheese for the usual Parmesan.
Source and licence
"Pesto I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pesto_I, revision 4518820), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pesto_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518820
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 oz (100 g) fresh basil
- About 8 oz (200 g) extra virgin olive oil
- ⅓ cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.
- ¼ cup pine nuts or nut of choice (optional)
- 4 cloves garlic
- Freshly ground salt and pepper (to taste)
Method
- Preheat the oven to 425 °F (220 °C).
- If using, toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning.
- In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat.
- Crush the garlic and sauté in the oil until soft, about 2–3 minutes.
- 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.