It´s been a while since we shared our last recipe with you guys and one of my resolutions for 2017 was to share more of my favorite recipes, because cooking is definitely one of those things I enjoy sooo much. One of them is this easy, delicious and homemade pesto recipe. It´s definitely one of my favorite quick recipes, because I looove basil and I somehow always have it at home. It’s one of the easiest things to make – with the help of a food processor – and it requires so little ingredients! If you don´t have a food processor, you can also use the chopper you usually get with your hand blender (I´m using this one from Braun and I love it). Plus, having a jar of pesto in your fridge is always a life saver for those busy week nights. All you have to do is cook up some pasta, mix it with your pesto and sprinkle on some Parmesan. Yummy!
I never used to make my own pesto, because I always thought it´s not worth the time you spend preparing it. However, after trying this one, I never ever even tasted another store-bought pesto again. Believe me, even “the best” pesto you can get from a store will never be as good as a homemade. This one is just so fresh and you can control exactly how runny or thick you want it to be. Just be sure to add more olive oil until you reach your desired consistency.
BASIL PESTO FOR 1 JAR
- 1 clove garlic
- 1 big bunch of fresh basil
- 100g of pine nuts
- 1 good handful of freshly grated Parmesan cheese
- 1 handful of spinach
- extra virgin olive oil
- 1 avocado (optional)
- 1 lemon (optional)
- Prepare your food processor, blender or chopper.
- Lightly toast the pine nuts and place them into the food processor.
- Peel the garlic and add it to the pine nuts.
- Add the basil leaves, spinach and avocado, then pulse in a food processor.
- Add the olive oil – you need just enough to bind the sauce and get it to an oozy consistency.
- Stir in half the Parmesan.
- Season to perfection with salt and eventually pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
- Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it’s not essential.
- Store in a mason jar in the refrigerator for up to 1 week.