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Le Chaudron recipe
Pesto maison
Homemade pesto
⏱ 15 minServes 6Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
50 g (2 oz)fresh basil leaves
40 g (1½ oz)pine nuts
40 g (1½ oz)grated Parmesan
1 clovegarlic
8 tbspolive oil
1squeeze of lemon juice
1 pinchsalt
- 50 g (2 oz) fresh basil leaves
- 40 g (1½ oz) pine nuts
- 40 g (1½ oz) grated Parmesan
- 1 clove garlic
- 8 tbsp olive oil
- 1 squeeze of lemon juice
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Toast the pine nuts in a hot dry skillet for a few minutes, stirring, until lightly golden.
- Wash and dry the basil leaves well and put them in the food processor with the peeled garlic.
- Add the cooled pine nuts and grated parmesan and pulse into a coarse paste.
- Gradually pour in the olive oil while blending until smooth and well combined, without adding sugar.
- Add a squeeze of lemon juice and a pinch of salt and blend a few more seconds.
- Taste and adjust the seasoning, then transfer to a jar, cover with a thin layer of oil and refrigerate.
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