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Pesto sauce

pesto sauce

Pesto sauce brings out the best in Italian flavors. Try this easy recipe for a fragrant, healthy and irresistible homemade touch.
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Total Time 16 minutes
Servings: 6 porções
Course: Molho
Cuisine: Italiana
Calories: 183
Ingredients Method Notes

Ingredients
  

  • 2 xícara fresh basil leaves
  • 0.5 xícara extra virgin olive oil
  • 0.5 xícara Parmesan cheese, grated
  • 0.33 xícara pine nuts
  • 2 unidade garlic cloves
  • 0.5 colher de chá salt
  • 0.25 colher de chá black pepper, freshly ground

Method
 

  1. In a food processor, combine the fresh basil leaves, pine nuts, and garlic cloves.
  2. Pulse a few times until the ingredients are roughly chopped.
  3. Add the grated Parmesan cheese, pulse again to blend the mixture.
  4. With the processor running, slowly pour in the olive oil in a steady stream until you achieve a creamy, smooth consistency.
  5. Season with salt and freshly ground black pepper to taste. Pulse briefly to mix.
  6. Taste and adjust seasoning if needed. Your pesto sauce is now ready to serve.
  7. For best freshness, use immediately or store in an airtight container in the refrigerator for up to 3 days.

Notes

Pesto sauce is a timeless staple in Italian cuisine, loved for its bold flavors and incredible versatility. Whether tossed with hot pasta, spread on a sandwich, or drizzled over grilled vegetables, pesto can elevate almost any dish with its fragrant, fresh character.

Expert Tips for the Best Pesto Sauce

  • Use the freshest basil leaves possible for a truly vibrant color and flavor. If your basil is slightly wilted, revive it in a bowl of ice water for a few minutes before using.
  • If pine nuts are hard to find or expensive, substitute with walnuts, cashews, or even sunflower seeds for a satisfying variation in taste and texture.
  • Toasting your nuts lightly before adding them to the food processor brings out a richer, deeper flavor.
  • Add the olive oil slowly while the food processor is running—this helps emulsify the sauce and gives you a perfect creamy consistency.

Preparation Insights

Pulse the ingredients rather than blending continuously; this keeps some texture, as traditional pesto isn’t completely smooth. If the pesto is too thick, add a teaspoon or two of reserved pasta cooking water or more olive oil until you reach the desired consistency.

Serving and Variations

  • Classic pesto is perfect with spaghetti or linguine, but it’s also delicious spread over toasted bread, as a pizza base, or stirred into soups.
  • Try adding a spoonful to scrambled eggs or roasted potatoes for an aromatic twist.
  • If you prefer a milder garlic flavor, roast the garlic cloves before blending. For a vegan option, simply swap the Parmesan for nutritional yeast.
With these simple tweaks and ideas, your homemade pesto sauce will never be boring—each batch can carry its own signature touch!