Italy · Sauces and Dips

Pesto

Pine nuts and garlic pounded with fresh basil, sharp Pecorino, and fruity olive oil into a vivid green sauce.

18 min✻4 servings✻570 kcal
Pesto

Ingredients

  • pine nuts100 g
  • fresh basil leaves1 bunch
  • parmesan100 g
  • olive oil100 ml
  • wheat loaf1 piece
  • salt and freshly ground black pepperto taste
  • garlic2 cloves

Method

  1. 1Peel 2 garlic cloves: one goes into the pesto, the other is for rubbing the bread. Lightly toast the pine nuts in a dry pan.
  2. 2Grind one garlic clove, nuts and basil leaves in a blender until smooth. Mix with grated Parmesan and 2 tbsp olive oil.
  3. 3Cut the loaf into slices about 1 cm thick and dry slightly in the oven. Rub with the second garlic clove, cut in half, and drizzle with olive oil.
  4. 4Spread the pesto on the bread slices. Season with salt and pepper and serve immediately.