I always used to buy Pesto at the store, but after I tried making my own homemade pesto I don’t think I will ever go back to the store-bought version. Homemade Pesto is one of my kitchen´s basic recipes and when I make it usually make quite a lot. If you keep it in an airtight container in your fridge it can keep for up to a week.
What is pesto good for?
You can use this for almost anything. I use it in a soup, as a spice in my dinner or just as a night time snack with toasted bread. It is also important that you try to get good fresh local ingredients. This can really lift your pesto to the next level. Opt for Eco if you can.
Now when it comes to Pesto the amount of each of the ingredients can make a bit of a difference in taste. I personally like one with a lot of parmesan and large crunchy pieces of nuts. Did you know that parmesan cheese can actually only be produced in a specific region of Italy? If you on the other hand like it a bit more fresh, try adding more lemon or basil to it. So let’s move on to the recipe, shall we!
- Blender or a hand mixer
- Knife cutting board
- Kitchen towel for drying
- 1 plant Basil
- 100 gr Parmesan cheese
- 0.5 Clove Garlic
- 50 gr Pine nuts
- 0.5 dl Olive oil
- 0.5 Lemon juice of half a lemon
- Salt and pepper
- Start by washing and drying the basil
- Cut off the basil leafs and discard the thickest part of the stems
- Roast the nuts lightly in a pan
- Cut parmesan cheese into approximately 2 x 2 cm pieces
- Add all ingredients to a blender except Oil and nuts
- When all is well cut into a regular mas start adding olive oil until you reach the desired texture
- Add salt and pepper to taste
- Finally add the roasted pine nuts, and spin the blender until you have the texture you want.
If you like this recipe you should also try our green pea mash.
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