Quick recipe for basil pesto: This is how you can easily make your own pesto alla genovese
By Nadja Kocsis
Basil pesto, the classic of Italian cuisine, brings a summer flavor to any dish. With a handful of ingredients you can make your own basil pesto and customize it to your taste.
Refined pasta with aromatic and delicious pesto is a nice meal for any occasion. Green Genovese pesto is traditionally made from fresh basil. Grated Parmesan cheese and toasted pine nuts give this recipe a special touch and make it nice and creamy.
Basil is not only a highlight in terms of taste, the green herb has many valuable compounds and promotes digestion.
Whether on pizza, on salad, as a spread, for bruschetta, in risotto or served in the classic way with pasta: basil pesto or pesto alla Genovese is quick to prepare and can be changed according to your preferences. How about a pinch of cilantro or the subtle flavor of a lemon peel? With the right basic recipe, there’s no limit to your imagination.
Vegetarian cooking can be so easy. Here you can learn step by step how to make your own basil pesto.
Find more easy instructions for cooking, baking and more in Recipes.
Basil pesto: recipe
To make basil pesto, you’ll need a non-stick pan, a tall vessel such as a mixing bowl, a hand blender, a cheese grater, a sharp knife, a cutting board, and clean screw-top jars for filling.
basil pesto | ingredients
The ingredients listed make about two cups of pesto.
- fresh basil leaves (3 bunches make about 60 g)
- 100 to 150 ml of olive oil
- 2 cloves of garlic
- 50 grams of pine nuts
- 50 g of grated parmesan cheese
- salt and pepper to taste
basil pesto | the preparation
1. Step: Toast the pine nuts in a greased pan without oil. Turn the pan constantly so that the pine nuts brown slightly and do not burn. Then let it cool in an additional cellar.
2. Step: Grate the cheese with slices or a grater. Peel and chop the garlic cloves. Pull individual basil leaves from the stems and place in a large bowl.
3. Step: Individual ingredients (basil leaves, garlic, pine nuts) are placed one after the other in a high bowl. With a hand blender or hand blender, the pesto ingredients are carefully mixed to a homogeneous mass. Now mix the cheese and add the oil step by step until the desired consistency is reached.
4. Step: At the end, adjust the pesto again with salt and pepper, stir and coat with a little olive oil.
Important: The top layer of pesto should be covered with olive oil so that you can enjoy it in the refrigerator for several weeks.
Basil pesto: tips and improvements
1. Tip: If you wash the basil in advance, the leaves should be dried before processing.
2. Tip: Frozen in portions, the pesto keeps much longer and can be thawed, reheated and plastered as needed.
3. Tip: Stored in a cool, dark place, green pesto will keep in the refrigerator for about 14 days.
4. Tip: If you want to make your own vegan green pesto, just go without the cheese and add yeast flakes.
5. Tip: Chop a handful of fresh parsley and mix into the pesto. This creates a brilliant green color.
6. Tip: In addition to pine nuts, walnuts, hazelnuts, almonds or cashews are also suitable for the nut ingredient in pesto.
TAG24 wishes you luck and bon appetit!
Cover photo: 123RF/fahrwasser