Homemade Pesto

If you are like me and don’t care much for the store bought pesto, this recipe will change your mind. It is quick and easy and you can play around with different ingredients and flavours to elevate your dishes.

Classically, pesto is made with basil, pine nuts, parmesan, garlic and olive oil. I like to add peppery rocket, maybe water cress or jazz it up with either lemon juice or for a stronger lemon taste try adding some lemon zest.

Pesto can be so versatile and playing around with ingredients will add subtle undertones to elevate your dishes.

The classic pesto, as well as my variation, has only a few ingredients and as I mentioned, feel free to experiment.

You will need:

  • Rocket a bag of about 60gr
  • Basil, just a few leaves
  • Juice of one lemon
  • Parmesan (or vegetarian parmesan) 2 tbs
  • 3 garlic cloves
  • Pine nuts – about 2 tbs or to taste
  • Olive oil
  • Salt and Pepper to taste

Wizz everything up in a blender until it is smooth and make sure you keep on tasting it, so it is to your liking. You might have to play around with the olive oil, parmesan, and nuts to get a smooth consistency. Less lemon, more pine nuts etc. It is incredibly versatile on burgers, pasta, and even to coat chicken and bake it.

I make small batches of pesto, which I keep in the fridge for a couple of weeks without a problem.

Let me know in the comments how yours turned out.

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