Almost everyone loves pesto. Delicious on a sandwich as an aperitif, as a dip with a drink or through the pasta for a delicious pasta pesto. But instead of getting pesto from a jar, it's best to make it yourself. It's easier and tastier than you think.

If you make your own pesto, it is less salty (it doesn't have to be in it at all) and you can taste all the ingredients separately on your tongue. Really, there are only 5 or 6.

What ingredients do you need for green pesto?

All you have to do is go to the market or the supermarket for the following ingredients.

40 gr pine nuts (can be bought in a box)
60 gr parmesan cheese (e.g. Galbani's)
40 gr fresh basil (buy such a plant)
A clove of garlic
Olive oil to taste (extra virgin)
some black pepper

That's all you need! You can also use more or less of these proportions, depending on how much pesto you want to make.

Mortar and pestle for pesto? Not necessary

How do you make the green pesto?

To make a nice fresh pesto from these ingredients, you only need a stick blender and a high mixing cup. Of course you can also do this with a food processor.

Hassle with a mortar and pestle is not necessary at all. But if you are from the classical school, of course you can.

schedule the pine nuts briefly in a frying pan without oil.
Stand by, because this has to be done very briefly, otherwise they will burn.
crumble the Parmesan cheese and press the Garlic.
Place these ingredients together with the lightly toasted pine nuts in the high mixing bowl and puree with the hand blender. Or use your mortar and pestle.
Cut the basil take it off and do it with a big splash olive oil in the mixing bowl.
Mix until you get a nice green paste. Add extra olive oil if you think your pesto is still too thick. He just has to be nice and smooth.
Season the pesto with some more black pepper.
Serve it in a nice bowl.

That's all! Isn't it easy to make your own pesto? It is not necessary to add salt, because the parmigiano is already salty by itself.

💡Tip: spread your fresh green pesto on a crusty piece of bread, put it on a pizza or use it in your pasta dish or salad.

💡To store pesto: The pesto keeps well in the fridge for 2 to 3 days. If you want to keep your fresh pesto longer, put it in a preserving jar with a layer of olive oil on top.

To keep pesto good longer, you can also use this freeze. Use an ice cube tray and cover it with foil. Once the pesto has frozen, you can squeeze out the cubes and store in a plastic freezer box until ready to use.

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