Homemade Pesto with Scallops Risotto

In addition to red sauce (tomato) and white sauce (cream), pesto is also a very common and important Italian sauce. This time, let's make homemade pesto and use it in our dishes!

Pesto sauce is typically based on green herbs like basil, thyme, and oregano, and includes pine nuts, lemon juice, salt, and importantly, olive oil. Traditionally, pesto is made using a mortar and pestle. Pine nuts are ground until soft, releasing their oils, which enhances the flavour of the sauce. Then, the remaining ingredients are added and blended together. Nowadays, many people use a blender for convenience and to achieve a smooth, well-integrated mixture, which works just as well.

Homemade pesto is simple, convenient, and incredibly fresh.

Compared to store-bought versions, homemade pesto is undoubtedly fresher, more flavourful, and healthier. Once made, you can store the pesto in a covered jar in the refrigerator for 2 to 3 weeks. Thanks to the high olive oil content, it oxidizes more slowly than other homemade sauces, so it naturally has a longer shelf life.

Delicious pesto pairs well with various dishes, such as bread and pasta. Today, we’ll make a pesto scallop risotto—fresh, appetizing, and incredibly tasty. Achieving an Al Dente texture in risotto is easy; just use the right ratio of broth and water. Typically, for a firmer texture, use a 1:4 ratio (1 part rice to 4 parts liquid). For a softer texture, use a 1:5 ratio (1 part rice to 5 parts liquid). The video and written recipe are ready for you to enjoy!

Ingredients (serve 2)

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Risotto

Arborio Rice*^	200g
Chicken Stock*^	400ml
Water*^	400ml
White Wine	100ml
Scallops (thawed)	6 pcs
Unsalted Butter	10g
Parmesan Cheese	40g
Ground Black Pepper	2 pinch
Sea Salt	2 pinch

*For an Al Dente texture: Use a rice-to-liquid ratio of 1:4.

^For a softer texture: Use a rice-to-liquid ratio of 1:5, which means 500 ml of broth and 500 ml of water each.

Pesto

Pinenuts	40g
Basil Leaves	15g
Garlic	3-4 cloves
E.V. Olive Oil	4 tbsp
Sea Salt	2 pinch

Steps

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1. Chop the onion into small pieces, slice the garlic, and pat the scallops dry.

2. Blend the pine nuts, garlic slices, basil leaves, olive oil, and sea salt into a pesto.

3. Add a suitable amount of oil, heat the pan over high heat until it starts to smoke, then add the scallops. Sear each side for 50 seconds, seasoning with a pinch of salt and black pepper during the process.

4. In the same pan, add a suitable amount of oil, and sauté the onions until fragrant. Then add the risotto rice and white wine, and stir to combine.

5. For an Al Dente texture, use a rice-to-liquid ratio of 1:4. Gradually add 2 cups of stock and 2 cups of water (200 ml per cup) in 4 stages. After adding each cup, cook until almost dry before adding the next. If you prefer a softer texture, you can add an extra cup of water or stock.

6. After adding the final cup of water, cook until the mixture is semi-thick. Then, stir in butter, Parmesan cheese, and pesto until well combined. (If the flavour is not strong enough, you can add a bit of salt to taste.)

7. Plate the dish by first adding the risotto, then placing the scallops on top. Garnish with more pesto and finish with a generous shaving of cheese. Enjoy!