Pesto is always good and pesto with basil is absolutely fantastic!! A true classic recipe from the Italian cuisine.
We used our homemade pesto for almost everything. As a dip, a side, in meat sauces, in lasagne, in risottos, in sandwiches with cheese and with salami and you name it. No matter what, I’m sure you can eat it with pesto ;o)
For me, pesto takes me back to Italys small streets and cozy restaurants.
As a kid, my family and I used to spend every summer in Italy. The smell of fresh basil, oregano, sun-dried tomatoes or fresh baked bread takes me instantly back down memory lane.
Like each place in Italy have their own recipe for pesto, we make pesto at home, and is experiencing with everything too. From almonds, sunflower seeds, pistachios or cashews to spinach, arugula, kale and parsley. However we make the pesto, the classic pesto with pines and basil is our absolute favorite.
It is incredibly easy to make your own pesto, and it can be varied in so many ways!
Pesto
When you make your own homemade pesto, you start by toasting the pine nuts lightly on a pan. Stir occasionally so they don’t get burnt. Set aside to cool down.
Now you need a food processor, a blender or hand held blender to mix the ingredients into a creamy pesto.
Add garlic, basil, fresh grated parmesan, pine nuts, pepper and olive oil to the blender and blend it all together.
However if you want to be truly authentic, you use a mortar!
You might need to adjust the olive oil to get the right consistency.
Now, the pesto is ready to use.
The pesto can easily be keept it in the fridge, so do not worry about eating it all at once, however, the color can fade a bit over the days.
Hope you enjoy it. Bon appetite.
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We used our homemade pesto for almost everything. As a dip, a side, in meat sauces, in lasagne, in risottos, in sandwiches with cheese and with salami and you name it. No matter what, I’m sure you can eat it with pesto ;o)
Ingredients
- 2 cloves of garlic
- 2 oz fresh basil
- 2 oz parmesan
- 2 oz pine nuts
- ½ cup olive oil
- pepper
Instructions
- When you make your own homemade pesto, you start by toasting the pine nuts lightly on a pan. Stir occasionally so they don’t get burnt. Set aside to cool down.
- Now you need a food processor, a blender or hand held blender to mix the ingredients into a creamy pesto.
- Add garlic, basil, fresh grated parmesan, pine nuts, pepper and olive oil to the blender and blend it all together.
- However if you want to be truly authentic, you use a mortar!
- You might need to adjust the olive oil to get the right consistency.
- Now, the pesto is ready to use. Enjoy!
Notes
The pesto can easily be keept it in the fridge, so do not worry about eating it all at once, however, the color can fade a bit over the days.
[…] can of course use pesto from a glass, but it is really the most simple thing to make. Try my homemade pesto with basil instead. It’s easy done in less than 15 […]