Homemade Pesto
Shop-bought pesto can be quite pricey, and from my experience, it’s tough to find one that truly tastes great. It’s quick and easy to make and with high-quality ingredients you will get a perfect result every time plus you can freeze it!
INGREDIENTS
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2 unpeeled garlic cloves
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30g raw pine nuts
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2 medium bunches of fresh basil (about 85g total)
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1 medium lemon
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30g Parmesan cheese (50g finely grated or 40g store-bought grated)
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175ml extra-virgin olive oil
METHOD
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Toast the pine nuts: Place the pine nuts in a dry pan over medium heat. Stir constantly for about 2-3 minutes until they are golden and fragrant. Be careful not to burn them. Once done, set them aside to cool.
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Blend the pesto: In a food processor or blender, add the garlic cloves, toasted pine nuts, fresh basil, lemon zest, and Parmesan cheese. Pulse a few times to break everything down.
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Add olive oil: While the processor is running, slowly stream in the olive oil until the pesto reaches your desired consistency. If you prefer a smoother pesto, add more olive oil.
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Season: Taste and add sea salt and freshly ground black pepper to your liking.
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Store: Transfer the pesto to a clean jar. To help it last longer, pour a thin layer of olive oil on top before sealing the jar. Store in the fridge for up to a week, or freeze for longer storage.
If you prefer a different nut, you can substitute pine nuts with walnuts or almonds.
For a vegan version, skip the Parmesan cheese or replace it with a plant-based alternative.
Enjoy your fresh pesto with pasta, with fish, or as a drizzle for roasted vegetables!
