For my green pesto, you only need a few ingredients: fresh herbs like parsley and basil, some Parmesan, toasted pine nuts, garlic, salt and really good olive oil. The pesto goes with pasta and fresh bread, but also with meat, fish and vegetables. Basically an all-rounder in the kitchen 🙂
Green Pesto
Ingredients
- 100 g green herbs, parsley, basil
- 50 g pine nuts
- 75 g Parmesan
- 1 garlic clove
- 0.5 tsp salt
- 75 ml olive oil
Nutrition per 100 g, approx.: 440 kcal12 g protein5 g carbs43 g fat2 g fiber
Estimates, calculated from the ingredients.
Equipment
- mini food processor
- or food processor or immersion blender
Instructions
- Toast the 50 g pine nuts in a nonstick pan until golden brown and let them cool.
- Cut the thick lower stems off the 100 g green herbs and, if necessary, wash them and shake them dry.
- Coarsely chop 75 g Parmesan and finely chop it in a small food processor or mini food processor.
- Add the cooled pine nuts and 1 garlic clove and briefly chop them in the machine as well.
- Add the herbs and 0.5 tsp salt and chop finely. While doing so, gradually drizzle in approx. 75 ml olive oil.
- The pesto should be nice and creamy, but still slightly chunky.
Tips
- Personally, I prefer a mix of half parsley and half basil for green pesto. But that is completely flexible, depending on your taste or what you have on hand.
- It’s important to use a good olive oil. You can’t make a delicious pesto from a greasy, rancid, harsh olive oil.
- If you like, you can add a little lemon zest to the pesto, for example.
- To make the pesto, I use a mini food processor or small food processor (link to Amazon) (Anzeige). It’s quick and the appliance has enough power to chop up the Parmesan too.
If you only have an immersion blender, it’s best to grate the Parmesan first and chop the garlic very finely. Then coarsely blend the Parmesan, pine nuts, garlic, herbs and salt together with half of the oil using the immersion blender. Then slowly add the second half of the olive oil. - Cover the pesto with plenty of olive oil so it keeps in the fridge for a few days.
- Let the pesto come to room temperature before eating so the flavors can develop.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Green Pesto
Which herbs are good for green pesto?
My favorite is half parsley and half basil. But the mix is completely flexible – depending on your taste or what you have on hand. You’ll find shopping tips in the kitchen ABC under buying herbs.
Why is good olive oil so important?
In pesto, you can taste the oil on its own. A rancid or harsh oil won’t make a good pesto. More about this in the kitchen ABC under olive oil.
How long does homemade pesto keep?
Fresh pesto tastes best in the first few days. I explain how to make it last longer in the kitchen ABC under preserving pesto.
What is the difference from pesto alla genovese?
The classic pesto alla genovese from Liguria is made with basil only. My green pesto with parsley is a little fresher and more herbaceous – and can be varied depending on what you have on hand.
How should I store green pesto?
Put the pesto in a clean jar and cover it with a layer of olive oil. That way it keeps for a few days in the fridge. Smooth the surface after each use and top it off with a little more oil.
Can I freeze green pesto?
Yes, pesto freezes really well. The easiest way is to use an ice cube tray, so you get handy portions. Transfer the frozen cubes to a freezer bag and keep them for about 3 months. Just add them straight to hot pasta.
