Homemade basil pesto

It is quite an easy job to make a homemade pesto. I am not saying I don’t like the store bought type, but it is kind of great to have a jar of something homemade, knowing every single ingredient you have added and every single drop of olive oil is good quality. No preservatives.
Homemade pesto could be made without a food processor, too. All you need to do is finely chop up the nuts and garlic, grate the parmigiano reggiano and then use a hand held blender to combine all ingredients. It may not be as fine as a pesto made in a food processor, but it will still be delicious.
Basil pesto is all about the taste, and taste can vary and change, depending on the quality of the products you use and the ratio. Don’t hesitate to add more garlic if you want a stronger garlic-y taste, add more lime juice if you want a fresher taste or add more cheese in case you prefer the thicker pesto. My favorite pesto is made in the ratio I am sharing in this recipe, but you go ahead and adjust it as you like it best.
You can store the pesto in your fridge for up to a week, use in salads, a quick homemade pasta with zucchini or just on a slice of bread with extra cheese and tomatoes.
Homemade basil pesto
25 grams (0,9 oz) walnuts
25 grams (0,9 oz) pine nuts
40 grams (1,4 oz) finely grated Parmigiano Reggiano
4 small garlic cloves
Juice from 1/2 lime
100 ml. olive oil
Salt & Pepper
1 cup of fresh basil leaves
Add all ingredients in a food processor. Process until a fine paste. Adjust the taste and texture by adding more lime juice, garlic or additional cheese.
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  1. Pingback: Pasta with zucchini and basil pesto | Vessy's day

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