Homemade Pesto

I’m not gonna brag and say ‘My pesto is the besto‘ because that would be incredibly cheesy and probably not even true.

But I will tell you this, homemade pesto beats any kind of store bought pesto by a long shot.

Here’s the deal: If you don’t want to make your own pesto, that’s totally fine. Sometimes Most of the time I buy the pre made pesto from the supermarket, so whenever I do make my own pesto I make sure I make extra so I can freeze it for later use (smart thinkin’ eh?). Homemade pesto is great in a simple but classic Caprese Salad or in Pasta Pesto with chicken (recipe coming soon!).


This recipe will make about a cup of pesto.

You will need:
– a hand full of fresh picked basil leaves
-3/4 cup (180 ml) of pinenuts
– olive oil
– 1 clove of garlic
– some lemon juice
– parmigiano reggiano (parmesan cheese)
– Salt and pepper

How to:

1. Grate the parmigiano.

2. Lightly roast the pinenuts in a skillet. Do not add any oil or butter or the pinenuts will burn (I learned that the hard way…).

3. Add the parmigiano, basil, roasted pinenuts, garlic, lemon juice and a little bit of olive oil to a mixing bowl or a food processor.

4. Mix everything together. Keep adding olive oil until you have a thick purée. Add salt and pepper to taste.


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