Pesto tastes the best when you make it yourself, way better than a jar from the supermarket. But what about storing? You can make this in advance and freeze it as if it was an icecube.
Green pesto
Home made green pesto
Equipment
- 1 Food processor
- 1 Cutting board
- 1 Knife
- 1 Cheese grater
- 1 Tablespoon
Ingredients
- 45 gram basil leaves
- 15 gram pine nuts
- 3 cloves garlic
- 10 tablespoons olive oil extra virgin
- 75 gram parmigiano romano parmezan cheese
Instructions
Home made green pesto
- Heat the pan over medium heat and toast the pine nuts gently. Don't turn the heat on too high because you will burn your nuts. Toast until they are nice and brown on all sides. Let it cool down.
- In a food processor or blender, add the basil leaves and 1 tablespoon of oil. Lightly blend the leaves into smaller pieces.
- Grate the Parmesan cheese. Add the grated cheese to the food processor.
- With the long side of a knife squash the garlic cloves, then finely chop them. Add the garlic to the food processor.
- Add the cooled down pine nuts and blits the ingredients.
- Add the olive oil gently to the blender en blits, add some more and blits. You should see a slushed mixture of basil and the rest of the ingredients. Don't over blend the ingredients!
- As we say in Dutch: eet smakelijk!
Did you taste it?
- Taste your pesto, if it is a bit dry add more olive oil, 1 tablespoon at a time.
- If you think it is too cheesy, add more basil leaves and olive oil. The result should be runny and oily rather than ticky and cheesy.
- You can make more pesto if you like and them put it in an ice cube tray. You can then use the cubes the next time you want to make this recipe.
Nutrition
Calories: 417kcalCarbohydrates: 2.3gProtein: 7.5gFat: 41.8gSaturated Fat: 9.22gSodium: 2mgPotassium: 15mgFiber: 0.54gSugar: 1.23g
Tried this recipe?Laat mij weten wat je ervan vind!
