Ingredients with Measurements:
- 1 cup sun-dried tomatoes (packed in oil)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup pine nuts
- 3 garlic cloves, minced
- 1/2 cup fresh basil leaves
- 1/2 cup extra-virgin olive oil
- Salt and pepper, to taste
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Drain the sun-dried tomatoes from the oil and place them in the food processor.
2. Add the Parmesan cheese, pine nuts, minced garlic, and fresh basil leaves to the food processor.
3. Pulse the ingredients until they are finely chopped.
4. While the food processor is running, slowly pour in the extra-virgin olive oil until the pesto is smooth and well combined.
5. Season with salt and pepper to taste.
6. Transfer the pesto to a jar or container and store in the refrigerator until ready to use.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
5. Temperature:
- N/A
Serving size:
- Makes approximately 1 1/2 cups of pesto
Nutritional information:
- Calories: 120 per serving (2 tablespoons)
- Fat: 11g
- Carbohydrates: 3g
- Protein: 3g
Substitutions for ingredients:
- You can substitute the pine nuts with walnuts or almonds.
- If you don't have fresh basil, you can use dried basil instead.
Variations:
- You can add a squeeze of lemon juice or a pinch of red pepper flakes for some extra flavor.
- You can also add some grated lemon zest for a citrusy twist.
Tips and tricks:
- Make sure to drain the sun-dried tomatoes well before using them in the recipe.
- Toasting the pine nuts before using them in the recipe can enhance their flavor.
Storage instructions:
- Store the pesto in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the pesto in a small bowl or jar with some crusty bread or crackers on the side.
Garnishes:
- You can garnish the pesto with some fresh basil leaves or a drizzle of extra-virgin olive oil.
Pairings:
- This pesto goes well with pasta, grilled chicken, fish, or vegetables.
Suggested side dishes:
- Serve the pesto with some roasted vegetables, a green salad, or some garlic bread.
Troubleshooting advice:
- If the pesto is too thick, you can add some more olive oil to thin it out.
Food safety advice:
- Make sure to store the pesto in the refrigerator and use it within 1 week.
Food history:
- Pesto originated in Genoa, Italy, and is traditionally made with basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Flavor profiles:
- This pesto has a rich and savory flavor from the sun-dried tomatoes and Parmesan cheese, with a nutty and slightly sweet taste from the pine nuts.
Serving suggestions:
- Serve the pesto as a dip, spread, or sauce for pasta, meat, fish, or vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
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Region: Italian