Introduction: Homemade Green Pesto

This is my green pesto recipie. I looked on the internet to get a basic idea how to make pesto. Then I tried it and this is what turned out to be my favorite mix.

Step 1: What You Need

Here is what you need:

- basil leaves

- olive oil

- parmesan cheese

- garlic

- pine nuts*

- salt

*Allergy-Information: This recipie still workes without nuts.

Step 2: Mix It

Should you have a pestle I would recommend to use it! It takes a bit more time and muscle. :)

Otherwise...

...put about 2 cups of basil leaves, a pinch of salt, 2 gloves of garlic and 1/2 a cup of pine nuts into a blender. Grate the parmesan, about 3/4 cup, and put it into the blender as well add a drizzle of the olive oil now. Turn it up and let it do all the work.

When everything is finely chopped add the olive oil (about 1/4 or a bit more, depending on how much basil and cheese you used) and blend it again.

Note to all of you who don´t have a blender or a pestle:
It is still possible to make this pesto. Just chop the basil leaves, pine and the garlic very fine and put them in a bowl. Add the grated parmesan and the oilve oil and the salt and stir everything well.

If you want to be a pro:
If you want to be a pro you can slightly roast the pine nuts in a pan befor putting them into the pesto. When you roast them they add more flavorto the mixture!

Step 3: There You Go

There you go - Homemade Green Pesto!

If you want to do something different with the pesto than using it as a pasta sauce try this: https://www.instructables.com/id/Pesto-Bread-1/

I hope you liked this recipie. If you have other ideas what to add into the pesto you can write them in the comments.

Comments

author
Joerg Engels (author)2016-11-03

Actually you need to add the oil slowly to help it emulsify, not all at once.

author
He Se (author)Joerg Engels2016-11-03

I added a dazzle of olive oil befor I blended it and the rest later. It worked for me but I´ll try it next time.

author
Cheese Queen (author)He Se 2016-11-15

I think you mean a *drizzle* of olive oil, not a dazzle.

author
He Se (author)Cheese Queen2016-11-16

Whoops, yes that´s what I meant.

author
calguard (author)2016-11-06

Add a couple tablespoons of water pulse the leaves in the blender I use walnuts as they are more readily accessible and many pine nuts are from china.. The pesto sauce can be frozen in vacuum bags and defrosted quickly when you need it. I grow my own Basil and have large amounts of it in fall prior to freeze so I make many batches. Lasts all year. Nice instructable.

author
He Se (author)calguard2016-11-07

Thanks! Yes, thats true, if you want to buy local then use different nuts. I always freeze the pesto in small portions that I don´t need to defrost everything but only as much as I need.

author
PicsArt (author)2016-11-02

Seems very delicious! Thanks for sharing!

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