Pesto Classico

GF V SF Feb 12, 2025

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I've made plenty of pesto variations over the years, but after getting a fancy bottle of olive oil and a mortar and pestle, I knew that it was finally time to honor my Italian ancestors and make a proper pesto. Lemon juice isn't entirely traditional, but I really think it boosts the flavor, as well as preventing the basil from turning brown. Check out some of my other pesto recipes, with varying amounts of oil, different kinds of nuts, vegan versions, and high protein versions

- 2 tbsp (15 g) Pine nuts
- 3 clove (9 g) Garlic, fresh
- 1/4 tsp (1.5 g) Salt
- 1/4 tsp (0.75 g) Black pepper, ground
- About 1.25cup, 45 leaves (30 g) Basil, fresh
- 1 tbsp (15 g) Lemon juice
- 3 tbsp (45 g) Extra virgin olive oil
- 4 tbsp (30 g) Grated parmesan cheese

1. In a small pan over medium heat, toast the pine nuts (or any other nuts) until lightly browned and fragrant, about 3 minutes

2. Meanwhile, crush together the garlic, salt, and pepper in your mortar and pestle until you have a paste

3. Roughly chop your basil, add to the mortar in batches, and crush until broken down. Repeat until all the basil is incorporated

4. Grind in the pine nuts and lemon juice

5. Add in half the oil and your cheese, and grind until combined. Grind in the other half of the oil

https://www.poormanprotein.com/recipes/pesto-classico

Description

I've made plenty of pesto variations over the years, but after getting a fancy bottle of olive oil and a mortar and pestle, I knew that it was finally time to honor my Italian ancestors and make a proper pesto. Lemon juice isn't entirely traditional, but I really think it boosts the flavor, as well as preventing the basil from turning brown. Check out some of my other pesto recipes, with varying amounts of oil, different kinds of nuts, vegan versions, and high protein versions

Time

Prep Time:

5 minutes

Total Time:

5 minutes

Cost

Total Cost:

Cost per Serving:

$0.60

Ingredients

Serving(s)

2 tbsp Pine nuts
3 clove Garlic, fresh
1/4 tsp Salt
1/4 tsp Black pepper, ground
About 1.25cup, 45 leaves Basil, fresh
1 tbsp Lemon juice
3 tbsp Extra virgin olive oil
4 tbsp Grated parmesan cheese

Instructions

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1. In a small pan over medium heat, toast the pine nuts (or any other nuts) until lightly browned and fragrant, about 3 minutes
2. Meanwhile, crush together the garlic, salt, and pepper in your mortar and pestle until you have a paste
3. Roughly chop your basil, add to the mortar in batches, and crush until broken down. Repeat until all the basil is incorporated
4. Grind in the pine nuts and lemon juice
5. Add in half the oil and your cheese, and grind until combined. Grind in the other half of the oil

Notes

1. Pesto isn't just for pasta! Below is this batch of pesto mixed with 1 cup (185 g) brown rice and 2 lbs (908 g) frozen vegetables (broccoli & cauliflower)

Nutrition Facts

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Servings: 5

Serving Size: 2 tbsp (29 g)

Calories: 131

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Total Fat: 12.8g (16 %)

Saturated Fat: 2.3g (12 %)

Polyunsaturated Fat: 2.1g

Monounsaturated Fat: 7.5g

Cholesterol: 5mg (2 %)

Sodium: 220mg (10 %)

Total Carbohydrate: 2.2g (1 %)

Fiber: 0.3g (1 %)

Net Carbs: 1.9g

Total Sugar: 0.2g

Protein: 2.5g (5 %)

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Vitamin B12: 0.08mcg (3 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 69mg (5 %)

Iron: 0.43mg (2 %)

Magnesium: 14mg (3 %)

Potassium: 59mg (1 %)

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Glycemic Index

:

22.8

Glycemic Load

:

0.4

Sources of Inspiration

https://m.youtube.com/shorts/cZpY315xoN0

https://youtu.be/gH3FgXRN4R8?si=i9zcXN2kCBNKbQxf

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