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🌱 Pesto di Basilico e Mandorle

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
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CucinaECo

Recipe Information

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Video-Specific Recipe

Basil Pesto

Cultural Context

Originating from the Liguria region of Italy, Basil Pesto has roots in the 19th century, traditionally made with a mortar and pestle. This vibrant sauce is a staple in Italian cuisine, often served with pasta or as a spread. Today, pesto has gained global popularity, inspiring countless variations with different herbs and nuts.

ItalianITLiguriaother
15 min
easy
4 servings
Servings4
150 g Basilico fresco
100 g Mandorle pelate
100 g Parmigiano Reggiano
1 spicchio Aglio
150 ml Olio evo
5/6 Cubetti di ghiaccio
Sale e pepe: q.b.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are more affordable and provide a similar texture.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Grana Padano

Nutritional yeast is dairy-free and lower in calories.

1

Raccogli e lava le foglie di basilico

2

Frulla tutto a velocità moderata

3

Conserva in formine da ghiaccio per avere dei pratici cubetti

Cooking Techniques

blendingemulsifying

Equipment Needed

BilanciaFrullatoreTritatutto 2 in 1

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

nutsdairy

Also Known As

Pesto alla Genovese
Local Name: Pesto al basilico

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