Classic Pesto - Lidia

Name: Classic Pesto - Lidia
Cuisine: European, Italian, Mediterranean
Ingredients: 4 cups loosely packed fresh basil leaves (about 60 small or 30 large fresh basil leaves), gently washed and dried; 1 pinch coarse sea salt; 2 garlic cloves, peeled; 3 tablespoons pine nuts, lightly toasted; 2 tablespoons freshly and finely grated Pecorino Romano cheese; 2 tablespoons freshly and finely grated Grana Padano; 3 to 4 tablespoons extra virgin olive oil

4 steps

Updated at: Wed, 16 Aug 2023 23:49:27 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories695.4 kcal (35%)

Total Fat68 g (97%)

Carbs10 g (4%)

Sugars0.5 g (1%)

Protein17.1 g (34%)

Sodium600.2 mg (30%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4 cupsfresh basil leaves

loosely packed, gently washed and dried

1 pinchcoarse sea salt

2garlic cloves

peeled

3 tablespoonspine nuts

lightly toasted

2 tablespoonsPecorino Romano cheese

freshly and finely grated

2 tablespoonsGrana Padano

freshly and finely grated

3 tablespoonsextra virgin olive oil

Instructions

Step 1

Notes

Step 2

Place a few leaves of the basil in the bottom of a mortar and sprinkle the salt over them. Crush the leaves coarsely with the pestle, add a few more leaves and continue crushing, adding new leaves each time those in the mortar are crushed, until all the leaves are coarsely ground. Toss in the garlic and pound until the mixture forms a smooth paste. Add the pine nuts and grind them to a paste. Stir in the cheese, then enough of the olive oil to give the pesto a creamy consistency.

Step 3

To make the pesto in a food processor

Step 4

Combine the basil, salt and garlic in the blender jar, add 2 tablespoons of the oil and blend at low speed, stopping frequently to press the basil down around the blades, until the basil forms a coarse paste. Toss in the pine nuts and pour in the remaining 2 tablespoons olive oil. Blend until the pine nuts are finely ground. Stir in the grated cheeses and enough of the remaining olive oil to form a creamy paste.