Homemade Green Pesto

806

43

7

About: Heya, I'm Helen and I love to make and learn how to do stuff.

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.

Share

    Recommendations

    • Big and Small Contest

      Big and Small Contest
    • Plastics Contest

      Plastics Contest
    • First Time Author

      First Time Author

    7 Discussions

    0
    None
    Joerg Engels

    2 years ago

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

    3 replies
    0
    None
    He Se Joerg Engels

    Reply 2 years ago

    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.

    0
    None
    Cheese QueenHe Se

    Reply 1 year ago

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

    0
    None
    calguard

    2 years ago

    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.

    1 reply
    0
    None
    He Se calguard

    Reply 2 years ago

    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.

    0
    None
    PicsArt

    2 years ago

    Seems very delicious! Thanks for sharing!