Recipe: Basil Pesto

Name: Pesto au Basilic
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: l'esprit. Voici quelques règles simples :Le Basilic se déguste du15 avril au 15 NovembreIl est toujours préférable de râper votre parmesan juste avant de faire la recetteVos pignons de pin seront meilleurs légèrement torréfiésVotre huile d'olives doit être d'une qualité irréprochablePesto au Basilic3 g de fleur de sel(sel de mer) écrasée avec 1 clou de girofle30 feuilles de basilic lavées et essuyées2 gousses d'ail dégermées et écrasées80 g de pignons de pin80 g de parmesan fraîchement râpé (Stravecchio ou Parmagiono reggiano)10 cl environ d'excellente huile d'olives

By chef patrick ★ ★ ★ ★ ★ 5/5 (4 reviews) Sauces

Prep 15 min

Cook 5 min

Total 20 min

Here is a chef's version of the famous pesto, a basil-based sauce that pairs wonderfully with pasta, for example.

Ingredients

the spirit. Here are a few simple rules:

Basil is best enjoyed from April 15 to November 15
It is always preferable to grate your parmesan just before making the recipe
Your pine nuts will be better lightly toasted
Your olive oil must be of impeccable quality
Basil Pesto
3 g of fleur de sel (sea salt) crushed with 1 clove
30 basil leaves washed and dried
2 cloves of garlic, germ removed and crushed
80 g of pine nuts
80 g of freshly grated parmesan (Stravecchio or Parmigiano Reggiano)
Approximately 10 cl of excellent olive oil

Step-by-step directions

Of course a mortar and pestle are required, but if you don't have one
use your blender (a shame but...)

1- In a pan without fat, toast your pine nuts and when they have taken on color, pour them onto absorbent paper.

2- At the bottom of your mortar, place your mixed salt, your garlic, and your basil leaves slightly chopped. Crush or blend until it is reduced to a firm puree, then add the pine nuts and parmesan, crush or blend.

3- When the mixture becomes a paste, add the olive oil drop by drop like for mayonnaise and stop when the texture suits you, then taste it and if it is a bit thick, add a little ice water and enjoy.

Basilic Sauce pour pâtes Pesto Pesto maison