Green Cheesy Sauce
It is an incredibly Versitile Sauce
30 grams (⅓ cup) Pine nut
60 grams (2 cups) Fresh Basil
3 cup Parmesan Cheeseany Vegetarian alternative
2 roughly Cloves Garlic
½ tsp Kosher Salt
½ tsp freshly Ground Pepper
½ cup Extra Virgin Olive Oil
What is Pesto Sauce and how to make it?
Pesto is a green cheesy sauce made of crushed garlic, coarse salt, basil leaves, hard cheese, and pine nuts. Originated in Genoa in Italy, this delicious sauce adds a burst of flavors to any dish and makes it taste even more delicious. In the pesto sauce, all the ingredients are blended with olive oil to get the desired consistency of the sauce. Pesto sauce comes in many variations as it is an incredibly versitile sauce. This sauce is very quick and easy to make at home and goes well with any kind of dish.
Tips to make Pesto Sauce:
- To make vegan version of Pesto sauce, replace the Parmesan cheese with 1 tablespoon of nutritional yeast.
- If pine nuts are not available, you can use pepitas or sunflower seeds instead.
- Most of the parmesan cheese are not vegetarian, so you can go for any vegetarian alternative instad of parmesan cheese.
- You can also make pesto sauce using spinach, kale or argula leaves instead of using basil leaves.
To bring extra flavor to your pesto sauce, roast the pine nuts over light heat. For that take a skillet and add pine nuts to it. Shake it occasionally so it may not get burn and toast the nuts till it becomes fragrant. Let it cool for 5 minutes.
To make the pesto sauce, combine the fresh basil leaves, toasted pine nuts, grated parmesan cheese, garlic in a food processor or blender. Drizzle some olive oil and blend it until the mixture is well blended. Scrape the mixture in a bowl.
Season it with salt and pepper and mix it well using a spoon. In case you want to make your pesto sauce creamier, add more parmesan cheese in it. Add more Parmesan if you’d like a creamier/cheesier pesto. For making little thin pesto sauce, consider adding some olive oil in it and mix it well.
You can store this homemade pesto sauce in an airtight container in the refrigerator for up to 2 weeks.