I love simple recipes that are not on the table in no time – and one thing is mine Basil pesto! You only need a few fresh ingredients and 15 minutes – and the green pesto is ready. Whether to the pasta, on bread or to refine soups – this quick, simple recipe you are guaranteed to do again and again!
Simply make basil pesto yourself
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Do you fancy fresh basil pesto? This simple recipe is prepared in a few minutes and tastes like the Italian!
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Roast the pine nuts in a pan over medium heat. Chop the garlic. Wash basil and dry well.
30 g pine nuts, 1 clove of garlic, 30-40 g basil leaves
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Put the olive oil, garlic, basil leaves and pine nuts in a high container and short Puree. Your pesto makes you bitter to puree too long.If you have more time, I recommend preparation in the mortar. First crush the garlic and basil, then add the pine nuts and crush and then fold in olive oil and parmesan.
120 ml olive oil, 50 g finely grated Parmesan
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Fold in parmesan and season the basil pesto with salt.
Sea salt
Shelf life in the fridge: 1 week when you fill the pesto into lockable glasses and cover olive oil with a layer.
Calories: 356kcal | Carbohydrates: 2G | Protein: 8G | Fat: 36G
Ingredients for basil pesto
I tried countless pesto variants-but with these few high-quality ingredients it just tastes best!
For mine Basil pesto Do you need:
- Pine nuts: Reded briefly, give the pesto a wonderfully nutty aroma.
- Garlic: For the right spice – but not too much, otherwise it will be too dominant.
- Fresh basil: Best from your own herb pot – aromatic and green.
- Olive oil: Be sure to take a mild, high -quality oil.
- Parmesan: Freshly grated it just tastes better with worlds better than packaged!
It was not until 2021 that she examined Stiftung Warentest Basilicum-Pesto and found residues of pesticides in many glasses. This also speaks in favor of simply making the pesto yourself.
Make green pesto durable
You can prepare homemade pesto with a simple trick. Fill the pesto into boiled, lockable glasses. Yours in the fridge Basil pesto approximately one week – provided you always cover it with a layer of olive oil after opening. So it stays fresh and the aroma preserved perfectly! By the way: You can also freeze it – for example in portions in an ice cube form.
My tips for your best basil pesto
- Do not puree too long: Otherwise the pesto becomes bitter because the basil oxidizes.
- The right olive oil: Pay attention to a mild, high -quality oil – intense fruity oils can quickly cover the taste.
- Roast pine nuts: For extra aroma – but please without oil and only very brief!
- Grate the parmesan fresh: Just tastes better than packed.
- Lemon juice optional: A small splash makes the pesto even fresher.
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