Pesto is a very aromatic green sauce originating from Liguria in northern Italy. It is prepared with fresh basil, grated Parmesan cheese, grated Pecorino cheese, pine nuts, garlic, olive oil and salt. It is very versatile and can be used to dress pasta, as a condiment for fish or as an accompaniment for vegetables and cheeses.
Pesto can be made either with a mortar and pestle or with a food processor.
In both methods, place all the ingredients together, then gradually add the oil in a thin stream until the mixture becomes creamy and cohesive.
Mortar and pestle
Italy, Liguria
| Energy (kcal) | 274.25 |
| Carbohydrates (g) | 2.84 |
| of which Sugars (g) | 1.89 |
| Fat (g) | 19.74 |
| of which Saturates (g) | 9.04 |
| Protein (g) | 20.59 |
| Fiber (g) | 1.26 |
| Sale (g) | 1.37 |
