Pesto Sauce

Name: Pesto Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 4 garlic cloves; 40 fresh basil leaves; 10 g coarse sea salt ((¼ oz)); 50 g pine kernels ((2 oz)); 0 as required extra virgin olive oil; 50 g freshly grated Parmesan ((2 oz)); 500 g dried trofie or strozzapreti or fusilli ((1¼ lb)); 0 basil leaves (to garnish)

by LM • 2026

Why some badges are missing

Not vegan: freshly grated Parmesan (usually made with animal rennet) → try vegan parmesan-style cheese (or nutritional yeast)
Not vegetarian: freshly grated Parmesan (usually made with animal rennet) → try vegetarian hard cheese (Italian-style, made without animal rennet)
Not gluten-free: dried trofie or strozzapreti or fusilli → try gluten-free pasta
Not dairy-free: freshly grated Parmesan → try vegan parmesan-style cheese (or nutritional yeast)
Not nut-free: the recipe title (Pesto Sauce)
Not low-FODMAP: dried trofie or strozzapreti or fusilli → try gluten-free pasta
Not low-histamine: freshly grated Parmesan
Not kidney-friendly: coarse sea salt → try salt-free herb seasoning (or lemon zest and black pepper)

Based on listed ingredients — always check labels for allergies.

Prep

15m

Cook

30m

Serves

Rating

—

Total time · 45m

Ingredients

Kitchen Help

Shopping list

4 garlic cloves
40 fresh basil leaves
10 g coarse sea salt — (¼ oz)
50 g pine kernels — (2 oz)
extra virgin olive oil
50 g freshly grated Parmesan — (2 oz)
500 g dried trofie or strozzapreti or fusilli — (1¼ lb)
basil leaves — to garnish

Tools

· mortar
· pestle
· pot
· bowl

Instructions

Step by step

1
Put the garlic and basil leaves in a mortar and add the salt, which under the pestle and the power of your elbow will function as a grinder.
2
Also add the pine kernels and reduce to a paste, slowly drizzling in some olive oil. Incorporate the Parmesan and continue to grind with the pestle adding enough oil to achieve a very smooth and homogenous sauce of a brilliant green colour.
3
Boil the pasta in slightly salted water according to the instructions on the packet. Drain, transfer to a pre-warmed china bowl and mix thoroughly with the pesto sauce.
4
Decorate with some basil leaves and serve immediately. The sauce should cover each piece of pasta and there should be none left on the plate!

Per serving

serves 4

Calories

693kcal

Protein

25.4g

Carbs

86.2g

Fat

30.5g

Fibre

3.1g

Sugar

1.3g

Sodium

1,040mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Original scan

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