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Green Pesto

Vorbereitung 15

Garzeit 5

Gesamt 25

Portionen jar

Nutrition per 100 g, approx.: 440 kcal12 g protein5 g carbs43 g fat2 g fiber
Estimates, calculated from the ingredients.

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.

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). 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.

Rezept von Homemadestuffwww.homemadestuff.blog