Who doesn't like a delicious pestoto the pasta? This heavenly sauce, which has its origin in Italy, is also perfect as a supplement to many other dishes. In the meantime, in addition to the classic pesto from basil, many variations of the recipe have emerged. So today you can prepare a pesto from a variety of ingredients and thus play with your tastes. And the best thing is that everyone can make a pesto themselves. In the article we collected many delicious pesto recipes that you can try at home and select your favorite.
Make pestos yourself: delicious recipes for trying
When there is talk about pesto, many of the classic basil pesto with parmesan and pine nuts come to mind. And although the classic recipe tastes wonderful, there are still many different ingredients with which you can make a delicious pesto yourself. In this article we have put together some great recipe ideas that you should definitely try. From classic to unusual, you will find many delicious pesto recipes for every taste in this collection!
Tip: They vary the quantities of the ingredients in the recipes to adapt the pesto to their taste.
Make classic pesto alla genovese yourself
Let's start with the classic. The classic Italian pesto genovese, or still known as a pesto verde (green pesto), contains 7 ingredients that simply harmonize with each other. That's how it is done!
Ingredients:
4 BUND basil leaves (approx. 100 g)
150 ml of native olive oil extra
40 g Parmigiano Reggiano, grated
10 g pecorino, grated
2 tablespoons of pine nuts
2 cloves of garlic
coarse sea salt
- Crush the garlic and sea salt into a pastel in a mortar with the pestle.
- Add the pine nuts and continue crushing it with the pestle until a sticky, only slightly spacious paste is created.
- Add a handful of basil leaves each and push and grind against the walls of the mortar. So continue until all basil leaves are crushed to fine pieces.
- Add both types of cheese, then slowly insert the olive oil and work in the pesto with the pestle until a fairly smooth, creamy, emulsified sauce is created. Add more oil if necessary.
* You can also prepare the pesto in a kitchen machine or with the hand blender.
Prepare vegan: basil pesto without parmesan
A pesto recipe can be varied as desired. Everything can and nothing has to be in there. This proves the following recipe, in which the classic green pesto is prepared without cheese so that it is also suitable for vegans.
Ingredients:
4 BUND basil leaves (approx. 100 g)
50 ml of native olive oil extra
10 g nutrhefe
3-6 tablespoons of water (plus more if necessary)
2 tablespoons of lemon juice (optional)
3 tablespoons of pine nuts
2 cloves of garlic
coarse sea salt
- Put the basil, nuts, garlic, lemon juice, nutritional yeast and sea salt in a food processor or a blender and mix at the highest level until a loose paste is created.
- Add the olive oil gradually (if possible when the device is running) and scrape the sides as required. Then add 1 tablespoon (15 ml) to water until the desired consistency is reached - a thick but pourable sauce.
- Try and adapt the taste as required by adding more nutritional cheese for the cheese taste, salt for the overall taste, nuts for the nutty, garlic for the spiciness or lemon juice for the acid.
Delicious pesto recipes: parsley pesto
Are you looking for a warding when preparing homemade pesto? You will certainly love the following recipes. The parsley pesto probably deserves its place at the top of the list.
Ingredients:
60 g parsley (2 big handful)
1 heaped tablespoon of pine nuts
1 splash of lemon juice (about 1 teaspoon)
1 clove of garlic
1 tablespoon of Parmigiano Reggiano or Pecorino cheese (or both), freshly grated
4 tablespoons of native olive oil extra
- Put all the ingredients in a bowl and puree with a hand blender until they are smooth.
- If you use a mortar and pestle, put the ingredients into the mortar and crush until they are smooth. Season as desired andApply for the preparation of different dishes.
Make rocketapesto yourself
Can you prepare a pesto without pine nuts? Naturally! Just like the main ingredient, you can also Varrieren the other ingredients for delicious pesto recipes. So you can replace the pine nuts for other nuts of your choice, such as macadamia nuts, hazelnuts, almonds, sunflower seeds, cashew nuts and many more. In this recipe, walnuts are used for the preparation of arugulapesto. Rucola is usually available all year round, but in the months from April to October you canThe leafy vegetablesalso find from local outdoor cultivation. The homemade pesto tastes best with seasonal green.
Ingredients:
50 g of rocket leaves, stems removed
50 g walnuts
125 ml of native olive oil extra
50 g grated parmesan cheese
6 cloves of garlic, unpeeled
1 clove of garlic, peeled and chopped
1/2 teaspoon of salt
- Fry the garlic: Fry 6 cloves of garlic with the bowl in a pan over medium heat until the garlic is slightly browned in some places. Take the garlic out of the pan, let cool and remove the bowl.
- Roast the nuts: roast the walnuts in a pan over medium heat until they are slightly browned.
- Process in the food processor: put argola, salt, walnuts, roasted and raw garlic in a food processor. Process the mixture as you drizzle the olive oil into the machine. Put the pesto in a bowl and stir in the parmesan cheese.
- To adapt to taste: Since the pesto depends on the individual ingredients and the flavors of the ingredients depend on the season or variety, try it out and add more of the ingredients depending on your taste.
Spinat Pesto with walnuts
In this pesto recipe, the classic combination of basil and pine nuts is replaced by fresh spinach and walnuts. Simple, fast and incredibly tasty!
Ingredients:
100 g of fresh spinach, stems removed
2 tablespoons of roasted walnuts
2 tablespoons of grated parmesan cheese
1 small clove of garlic, chopped
2 teaspoons of fresh lemon juice
1/4 teaspoon of crushed red pepper
3 tablespoons of olive oil
2 tablespoons of warm water
- Put the spinach, walnuts, parmesan cheese, garlic, lemon juice and red pepper in a food processor and chop finely.
- When the kitchen machine switched on, slowly add the olive oil through the filler shaft. Add warm water; Process until everything is mixed well.
Pesto recipes: spicy wild garlic pesto
Bear garlic has season in spring, but this recipe should still be noted in the recipe book.
Ingredients:
50 g wild garlic leaves, rinsed and dried
30 g pine nuts
1 tablespoon of lemon juice
25 g parmesan cheese
60 ml olive oil
A pinch of sea salt
- Put all the ingredients in a mixer and process it until the desired consistency.
- Enjoy the wild garlic pesto on a sandwich, along with pasta or how you would use any other pesto.
Make the coriander pesto with chilli yourself
Perhaps you have already noticed that you can prepare a pesto from any (edible) greenery. And of course the fresh coriander is no exception!
Ingredients:
2 BUND fresh coriander, including stems
50 g blanched almonds
1/2 red onion, chopped
1/2 Serrano-Chili, gutted and chopped
1 teaspoon of kosher salt
50 ml of native olive oil extra
- Roast the almonds: heat a small pan on high heat. When the pan is hot, add the blanched almonds in a single layer. Stir with a wooden spoon. When the almonds smell and start to become brown, remove the pan.
- Puree coriander, almonds, onions, chilli and salt in a food processor until everything is well mixed.
- Slowly add the oil: when the kitchen machine is running, add the olive oil slowly and in an even stream. Add more oil as required.
Make Mangold Pesto yourself
Swiss chard is a healthy leafy vegetables with which you can do manyPrepare delicious dishescan. And the best thing is that the leafy vegetables have the season. So buy or harvest some leaves and prepare this delicious pesto to noodles.
Ingredients:
1 bundle of chard leaves (approx. 2 full cups, stems for another use)
2 big cloves of garlic, chopped
50 g roasted almonds
1-2 tablespoon of freshly grated parmesan cheese
2 teaspoons grated lemon peel
1 tablespoon of lemon juice
A pinch of ground nutmeg
125 ml of native olive oil extra
- Blanching chard leaves in boiling water for 2 minutes. Take out of the boiling water and place in a bowl with ice water. Drain by pressing the leaves into a ball in a clean kitchen towel.
- Put the blanched chard together with the garlic, the almonds, the cheese, the lemon peel, the lemon juice and the nutmeg in the bowl of a food processor. Process until the mixture begins to mix.
- When the engine is running, add the olive oil and process it until the mass is very smooth and creamy. Season with salt and pepper.
Unusual pesto recipes: radish leaves pesto
What do you do with the leaves of the radishes if you cut them for a salad? Let us guess: you throw them away. If you do this, you probably don't know how healthy and tasty the radish green is. You can cut it and add it to the salad or prepare a tasty pesto.
Ingredients:
Fresh radish leaves of 2-3 bunch of radishes, washed and dried
3 cloves of garlic, finely chopped
Juice of 1/2 lemon
50 g chopped or grated almonds, roughly chopped macadamia nuts or pistachios
50 g grated parmesan cheese
50-100 ml cold-pressed olive oil
Salt and freshly ground black pepper to season
- Mix the first 6 ingredients in a food processor or a mixer.
- Process until the mass is smooth, scrape off the pages as required.
- Add additional olive oil to achieve the consistency of a thick sauce.
- Season with salt and black pepper.
Make vegan pesto yourself from carrot green
The carrot green itself is absolutely edible and tastes lightly like carrot, but also has some bitter grades and a slight natural saltness. Instead of disposing of it, you can prepare delicious pesto recipes with the carrot green. We show how it works.
Ingredients:
1 clove of garlic, chopped
2 tablespoons of freshly pressed lemon juice (about 1/2 lemon)
1 teaspoon of fresh lemon peel (from approx. 1/2 lemon)
Carrot green of 1 large or 2 smaller carrot bundle
10-15 fresh mint leaves
4 spring onions, only fresh green parts
50 g raw walnuts (optional)
3 tablespoons of olive oil
Salt and pepper to taste
- To blanch the carrot green: first remove the thick stems. Then bring a saucepan to a boil with water and prepare a large bowl of ice cubes and cold water. As soon as the water boils, put the carrot green in the pot. Stir occasionally and cook for about 3 minutes until it is light green and soft. Immediately remove the pot, pour the hot water and put it in the ice cube bowl to stop the cooking process.
- Drain the blanched carrot green, wring the excess liquid and spread out on a plate for drying while making the remaining preparations for the recipe.
- Put all ingredients from garlic to walnuts (if used) in the food processor. Puree until a piece of paste with small pieces is created, if necessary, scrape off the sides. Add the olive oil tablespoon until everything is well mixed. Season with salt, pepper and possibly more lemon juice.
Delicious pesto recipes - zucchinipesto with basil
Zucchini is very popular in summer and with the vegetables you canVariety of recipesprepare. But did you know that you can make zucchini pesto yourself? Here you will find the recipe.
Ingredients:
1 zucchini, cut into rough pieces
2 handful of basil
1 clove of garlic
40 g of pine nuts
Juice of half a lemon
50 g parmesan, grated
2 tablespoons of olive oil
Pepper to taste
- Lightly roast the pine nuts in a pan over medium heat. Remove from the stove and let it cool.
- Place zucchini, basil, garlic, pine nuts, lemon and parmesan cheese in a food processor. Puree until a loose paste is created.
- When the mixer is running, add the olive oil and pulsate until everything is well mixed.
- Season to taste and serve.
Make Pesto Rosso yourself - simple recipe
The recipe for Pesto Rosso or Red Pesto differs significantly from the other recipes, since no green is used here.
Ingredients:
1 glass (approx. 300 g) dried tomatoes in oil
1 clove of garlic
Spray lemon
3-4 tablespoons of reserved oil from the glass
- Put the dried tomatoes in a bowl, do not add all the oil, only as much as when it comes out into a bowl when it comes out.
- Put the garlic and a splash of lemon in the bowl. Puree everything together with a hand blender into a thick paste. Gradually add oil out of the glass until the desired consistency is created.
How long does homemade pesto last?
Making pesto yourself is really easy, you have just convinced yourself. When preparing, however, you always tend to produce a little too much of it. And of course there is the question of durability. You can easily keep your homemade pesto in the fridge for up to a week. You can make the sauce more durable if you put some olive oil over itor just freeze them.
