For a stronger flavour, you can replace 60 g of the Parmesan with pecorino. You can toast the pine nuts very lightly in a dry frying pan, then let them cool completely before using them. The final yield may vary slightly, depending on losses during preparation.
Basil pesto with Parmesan and pine nuts
Fragrant pesto with fresh basil, Parmesan and pine nuts. A larger batch to divide into small jars for the fridge or freezer.
Prep time: Approx. 10 minCook time: 0 minServings: 16 servings of sauce
Classic method
Ingredients
- 200 g basil leaves, thick stems removed
- 120 g pine nuts
- 260 g Parmesan, finely grated
- 320 ml mild extra virgin olive oil
- 2 small garlic cloves, about 6 g
- Salt, to taste
What do you need to buy?
Quantities are added up. Tick only the items you're missing.
How to make it
- Wash the basil leaves and dry them very well. Get some small, clean jars ready, with well-fitting lids. For freezing, choose jars labelled as freezer-safe.
- Chop the pine nuts with the garlic and a small pinch of salt. Work in two or four batches, depending on the capacity of your food processor.
- Add the basil and half the oil. Blend in short pulses, stopping the machine to scrape the ingredients down from the sides. Keep the sauce slightly textured and avoid warming it up by blending for too long.
- Stir in the Parmesan and the rest of the oil with a spoon. Taste before you add more salt.
- Divide the pesto into jars straight away, close them and put them in the fridge or freezer, following the storage instructions below.
Thermomix adaptation TM6
Make the full quantity in two equal batches. For each batch, use 100 g basil, 60 g pine nuts, 130 g Parmesan, 160 ml oil (about 146 g) and 1 small garlic clove. Adjust the chopping times to the texture you want.
Ingredients
- 200 g basil leaves, thick stems removed
- 120 g pine nuts
- 260 g Parmesan, finely grated
- 320 ml mild extra virgin olive oil
- 2 small garlic cloves, about 6 g
- Salt, to taste
How to make it
- Wash the basil and dry it very well. Divide all the ingredients into two equal portions. Use a clean, dry, cold mixing bowl.
- For the first batch, put 130 g Parmesan, cut into 2–3 cm pieces, in the mixing bowl. Close the lid and insert the measuring cup: 10 sec / speed 10, without heating. Transfer the Parmesan to a bowl. If it is already finely grated, skip this step.
- Put 60 g pine nuts and 1 small garlic clove in the mixing bowl: 5 sec / speed 7. Stop the appliance and scrape the ingredients down from the sides with the spatula.
- Add 100 g basil leaves and 80 ml oil (about 73 g): 10 sec / speed 7, without heating. Stop, scrape the ingredients down with the spatula and check the texture. If needed, chop for another 3–5 sec / speed 7.
- Add the chopped Parmesan and the remaining 80 ml oil (about 73 g): 10 sec / speed 3. Taste and add salt only if needed. Transfer the pesto to a clean container.
- Repeat the same steps with the second half of the ingredients. If the mixing bowl has warmed up, rinse it with cold water and dry it before you continue.
- Divide the sauce into jars straight away. In the fridge, eat it within 3 days of making it. For freezing, use suitable jars, leave about 1.3 cm of space under the lid and write the date on them. Thaw only the amount you need, in the fridge.
Estimated nutritional values*
Per serving: 1/16 of the batch, about 55 g of pesto, without pasta.
- Energy
- approx. 290 kcal
- Protein
- approx. 7,3 g
- Carbohydrates
- approx. 1,1 g
- Fat
- approx. 28,3 g
Values vary with the ingredients and the portion size. Salt added to taste is not included.
Frequently asked questions
How do you store pesto in the fridge?
Put the pesto into clean, tightly closed jars straight after making it. Keep it in the fridge and eat it within 3 days of making it.
How do you store pesto in the freezer?
Portion it into small freezer-safe jars, leaving about 1.3 cm of space under the lid. Write down the date you made it and freeze it straight away. Thaw only the amount you need, in the fridge.
How do you serve it with pasta?
For 4 servings, use a quarter of the pesto and 350–400 g dried pasta. Loosen the sauce with a few tablespoons of the pasta water and toss it with the pasta off the heat.
How do you adapt the quantities to the basil you have?
For every 50 g of basil leaves, use 30 g pine nuts, 65 g Parmesan, 80 ml oil and half a small garlic clove.
Source: Storage guidance: National Center for Home Food Preservation.
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