Italian-style Pesto Verde

Ingredients

Italian-style Pesto Verde differs from the original Mexican Salsa Verde in terms of ingredients and flavor profile. While Salsa Verde primarily uses tomatillos, chili peppers, and cilantro, Italian-style Pesto Verde replaces these ingredients with fresh basil, pine nuts, and Parmesan cheese. The result is a sauce with a distinct Italian flavor profile, featuring the aromatic combination of basil and garlic, along with the nuttiness of pine nuts and the savory richness of Parmesan cheese. We alse have the original recipe for Salsa verde de cilantro, so you can check it out.

• 2 cups (60g) fresh basil leaves 2 cups (60g) fresh basil leaves
• 1/2 cup (75g) pine nuts 1/2 cup (75g) pine nuts
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 3 cloves of garlic 3 cloves of garlic
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 32g (Total), 5g (Saturated)
• Carbohydrates: 3g (Total), 1g (Sugars)
• Protein: 6g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a food processor or blender, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves.
2. 2.
   Pulse the ingredients until coarsely chopped.
3. 3.
   While the food processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and well combined.
4. 4.
   Season with salt to taste and pulse a few more times to incorporate.
5. 5.
   Transfer the Italian-style Pesto Verde to a jar or airtight container and refrigerate until ready to use.

Treat your ingredients with care...

• Basil — Use fresh basil leaves for the best flavor. Avoid using wilted or discolored leaves.
• Pine nuts — Toast the pine nuts lightly in a dry skillet before using them in the recipe. This will enhance their nutty flavor.
• Parmesan cheese — Grate the Parmesan cheese just before using to ensure maximum freshness and flavor.

Tips & Tricks

• For a creamier texture, add a tablespoon of heavy cream or Greek yogurt to the pesto.
• Toasted walnuts or almonds can be substituted for pine nuts if desired.
• Adjust the amount of garlic according to your preference for a milder or stronger flavor.
• Freeze any leftover pesto in ice cube trays for convenient single-serving portions.
• Drizzle a little extra olive oil on top of the pesto before storing to help preserve its vibrant green color.

Serving advice

Italian-style Pesto Verde is best served tossed with freshly cooked pasta, such as spaghetti or penne. It can also be used as a spread on bruschetta or as a topping for grilled chicken or fish. Garnish with a sprinkle of grated Parmesan cheese and a few fresh basil leaves for an extra touch of elegance.

Presentation advice

When serving Italian-style Pesto Verde, drizzle a small amount of olive oil on top and sprinkle some toasted pine nuts for added visual appeal. Serve it in a small bowl or ramekin alongside the main dish to allow guests to add as much or as little as they desire.