Project Description

The recipe is inspired by 101 Cookbooks , an online cookbook collection led by Heidi Swanson interested in natural, whole foods and ingredients.

CHEF

Kinfolk

CUISINE

Italian

DIFFICULITY

Easy / Medium

NUTRITIONAL FACTS

65
Calories

7g
Fat

0g
Carbs

0g
Protein

Is Pesto Alkaline?

Pesto is a sauce typically made from crushed garlic, basil leaves, pine nuts, olive oil and parmesan cheese. It originated in Genoa, Italy but is now popular all over the world. It is now a culture all over the world with many different variations of its ingredients and preparation. It can be served on pasta or noodles, as a spread on bread or crackers.

Pesto is alkaline. The proteins in the pesto create a more alkaline environment, which means pesto will help balance out the meals acidity level.

Pesto Recipe in Details

If you make the pesto by hand with a sharp mezzaluna or knife and then let it sit, it will have its best flavors when served the same day. It does keep for a few days in the refrigerator but is best on the same day.

It might be easier to do it this way because you’re able to get a range of size pieces throughout the pesto which leads to a more textured taste. Chopping the veggies only took 20-30 mins or so.

One of the great things about this recipe is it’s low in sodium – so if you’re cooking for a salty palate, you’ll need to add salt to the water. For dishes that use the pesto without pasta, be sure to add salt. The right spices can make all the difference. Don’t over-think it, just trust your taste buds!

STARTING GUIDE
  • Cuisine: Italian

  • Prep Time: 20 mins

  • Cooking Time: 0 mins

  • Total Time: 20 mins

  • Calories: 65

  • Fat: 7g

  • Carbs: 0g

  • Protein: 0g

INGREDIENTS
  • 1 large bunch of basil, leaves only, washed and dried

  • 3 medium cloves of garlic

  • one small handful of raw pine nuts

  • approx. 3/4 cup Parmesan, loosely packed and freshly grated

  • a few tablespoons of extra-virgin olive oil

  • Special equipment: a mezzaluna for chopping (optional)

Ingredients for cooking Italian Pesto sauce
GUIDE / INSTRUCTIONS
  • Start chopping the garlic and about 1/3 of the basil leaves. I start by roughly chopping the basil, then add more basil leaves and chop them. I finish with the remainder of the basil, chopping more as needed. The garlic and basil should be finely grated by now.

  • Add about half the pine nuts, and chop. Add the rest of the pine nuts and chop.

  • Add half of the Parmesan and chop, then add the other half of the Parmesan and chop.

  • You want the chopped ingredients to be so fine that you can press them into a basil “cake”.

  • Get the pesto “cake” onto a small dish (not much bigger than the “cake”)

  • The pesto “cake” is best covered with a couple of tablespoons of olive oil! Only a few tablespoons are enough.

  • When you have finished the pesto, you can set it aside in a cold place until your next use.

  • As you’re about to serve, give the pesto a quick stir to add in some of the olive oil, making it a little creamier.

Glass bowl of pesto - famous Italian sauce
NOTES

A lot of people think that pesto is an alkaline food because of the high amount of olive oil in it. Because of pesto does not have any acidic ingredients and it has a pH balance of 7.5-8.5 which makes it alkaline.

The best way to serve pesto is to use it as a pasta sauce or as a dip for bread or raw vegetables like carrots and celery sticks.

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