Basil Pesto - Simple italian classic

Pasta, pasta, pasta! You can always eat pasta and pesto is always good. Today we would like to prepare a green pesto with you. How do you make your own pesto? Food for flexitarians shows you. Cook a green pesto with basil and put all the ingredients in a blender at home. Quick and easy!

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Ingredients

• 100g cashews/pine nuts

• 1 bunch basil

• 100g parmesan

• 100ml extra virgin olive oil

• 1 clove garlic

• salt/pepper

Instructions

• First we take a pan and roast the nuts (without oil). We used cashew nuts because they are a bit finer and fattier. But if you have others at home, feel free ;)
  

• As soon as they turn a little brown and gain a roasted aroma, we add olive oil and grate/press the garlic into it. Cook everything on a very low heat so that we really just tickle out the flavour.
  

• At the same time, we can crush the basil in a mortar/blender. You can also add garlic if you don't have any more time. Add parmesan, pepper and a little salt.

• Mix everything together and then add to the pasta and season to taste.

The preparation here can also be scaled and adjusted as needed. Especially the garlic enthusiasts have certainly applied double the amount again :D.

Resumé

Quick, easy, healthy and to share. A great dish at any time of year. The only important thing here is the fresh and good ingredients. Especially the parmesan is crucial here. The fewer the ingredients, the more you invest in your gusto and prosperity belly. Enjoy it and get inspired by food for flexitarians.

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

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FAQ

Can I substitute the pine nuts?

Yes, cashews or walnuts work just as well and are often cheaper. The flavour becomes a bit milder or nuttier depending on which you choose.

How long does homemade pesto keep?

In the fridge, in a clean jar topped with a thin layer of oil, it keeps for about a week. For longer storage, freeze it in small portions.

Why does my pesto turn brown?

This happens when the basil is processed too warm or left exposed to air too long. Blending it cold and covering it with oil right away keeps the colour fresh longer.