Trio of Homemade Pestos by @lesgourmandisesdeloubna

30 min

6 servings

🫗

140 g

Sun-dried tomatoes in oil

🧄

4

Garlic clove

🌿

1 bunch + 2 bunches + 8

Basil leaves

🧀

75 g

Parmesan

🌰

30 g

Almonds

🧂

3 pinches

Salt

⚫

3 pinches

Pepper

🍇

1 tbsp

Balsamic vinegar

💧

1 tbsp

Cold water

🫒

210 ml

Olive oil

🌰

30 g

Pine nuts or walnuts

🫑

1

Grilled yellow bell pepper

🌰

30 g

Walnuts

🧀

45 g

Ricotta

  1. Blend
    • Sun-dried tomatoes in oil
    • Garlic clove
    • Basil leaves

    Blend sun-dried tomatoes, garlic, basil leaves, Parmesan, almonds, salt, pepper, balsamic vinegar, and olive oil until smooth. Add cold water if needed.

  2. Blend
    • Basil leaves
    • Garlic cloves
    • Pine nuts or walnuts

    Blend basil leaves, garlic, pine nuts or walnuts, Parmesan, salt, pepper, and olive oil until smooth.

  3. Blend
    • Grilled yellow bell pepper
    • Walnuts
    • Garlic clove

    Blend grilled yellow bell pepper, walnuts, garlic, basil leaves, ricotta, Parmesan, salt, pepper, and olive oil until smooth.

Trio of Homemade Pestos by @lesgourmandisesdeloubna

30 min

6 servings

🫗

140 g

Sun-dried tomatoes in oil

🧄

4

Garlic clove

🌿

1 bunch + 2 bunches + 8

Basil leaves

🧀

75 g

Parmesan

🌰

30 g

Almonds

🧂

3 pinches

Salt

⚫

3 pinches

Pepper

🍇

1 tbsp

Balsamic vinegar

💧

1 tbsp

Cold water

🫒

210 ml

Olive oil

🌰

30 g

Pine nuts or walnuts

🫑

1

Grilled yellow bell pepper

🌰

30 g

Walnuts

🧀

45 g

Ricotta

Preparation Steps

  1. Step 1/3

    Blend sun-dried tomatoes, garlic, basil leaves, Parmesan, almonds, salt, pepper, balsamic vinegar, and olive oil until smooth. Add cold water if needed.

    🫗Sun-dried tomatoes in oil
    🧄Garlic clove
    🌿Basil leaves
    🧀Parmesan
    🌰Almonds
    🧂Salt
    ⚫Pepper
    🍇Balsamic vinegar
    💧Cold water
    🫒Olive oil
    🥄Spoon

  2. Step 2/3

    Blend basil leaves, garlic, pine nuts or walnuts, Parmesan, salt, pepper, and olive oil until smooth.

    🌿Basil leaves
    🧄Garlic cloves
    🌰Pine nuts or walnuts
    🧀Parmesan
    🧂Salt
    ⚫Pepper
    🫒Olive oil
    🥄Spoon

  3. Step 3/3

    Blend grilled yellow bell pepper, walnuts, garlic, basil leaves, ricotta, Parmesan, salt, pepper, and olive oil until smooth.

    🫑Grilled yellow bell pepper
    🌰Walnuts
    🧄Garlic clove
    🌿Basil leaves
    🧀Ricotta
    🧀Parmesan
    🧂Salt
    ⚫Pepper
    🫒Olive oil
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Dairy, Nuts, Condiments, Liquids

Ingredients

Sun-dried tomatoes in oil, Garlic clove, Basil leaves, Parmesan, Almonds, Salt, Pepper, Balsamic vinegar, Cold water, Olive oil, Pine nuts or walnuts, Grilled yellow bell pepper, Walnuts, Ricotta

Allergens

Dairy, Nuts

Dietetics

Dietary regimen

Vegetarian

Calories

300 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 14g, Sugar: 3g, Fat: 25g, Fiber: 5g

Nutritional Information

Minerals

Sodium: 450mg, Calcium: 200mg, Iron: 1.5mg

Vitamins

Vitamin A: 900IU, Vitamin C: 15mg, Vitamin D: 1µg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

3 steps

Equipments

Utensils

Blender, Spoon

Appliances

Refrigerator

Type

Type

Type Of Dish

Starter, Main Course

Occasions

Breakfast

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Italian

Geographic

Italy, Liguria

Various

Aspect

Texture

Smooth

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 15 days (Pesto Rosso), fridge : 7 days (Pesto Verde), fridge : 3 days (Pesto Giallo)