🍳 15 min
🔥 751 cal
✍️ by Taisiia Dobrozorova
Originally from Genoa (Italy), pesto has its name from the Italian word "pestare." It means "to pound or crush." For hundreds of years, this sauce was made by pounding the ingredients in a mortar and pestle. It dates back to Roman times when Genoans would crush walnuts with garlic and herbs.
The most widespread pesto variety is now cooked by "crushing" basil, garlic, nuts, olive oil, and some hard cheese in a food processor or blender. Using a mortar and pestle is fun, but the modern way is much easier.
The sauce is also valuable because of its nutritional value. Pesto isn't generally consumed in immense amounts. But it contains 33.1 milligrams of Calcium, 36.8 milligrams of Phosphorus, 31.8 milligrams of Potassium, and 9.76 milligrams of Magnesium. Such a micronutrients combination forms a general picture of the following health benefits:
Homemade pesto can be stored in an airtight container in the fridge for up to 5 days.
30 g (1 cup)
100 g (1 cup)
20 g (4 tsp)
20 g (5 tsp)
3 g (1 tsp)
Salt, Black pepper
Please follow the next steps:
Put the basil leaves and pine nuts into the bowl of a food processor. Pulse a few times.
Add Parmesan and garlic. Pulse several times more.
Scrape down the sides of the food processor with a rubber spatula.
While the food processor is working, slowly add the olive oil in a small, steady stream.
Periodically, pause to scrape down the sides of the food processor.
Season with salt and black pepper to taste.
Toss with pasta for a quick sauce, or spread onto crackers or toasted slices of bread. Enjoy!
Kitchen scales are more precise than cups and spoons. Kitchen scales would be a great investment in your weight loss.
Choose low-fat cheese to decrease the number of calories you consume.
Chew your food more thoroughly. Research shows that it can reduce calorie intake at mealtimes.
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