Green pesto, also called pesto genovese, is one of my favorites. Because of its versatility, you can use the pesto on bread, in pastas or salads. Your own homemade pesto is, of course, the tastiest. In this recipe, we make green pesto with the blender! Preferably you can use a dry jug, this makes it easier to blend.
- 30 gr pine nuts
- 2 cloves garlic
- 50 gram parmigiano reggiano cheese
- 30 gr basil
- pinch of black pepper
- pinch of sea salt
Toasting the pine nuts
Toast the pine nuts in a pan. You don’t have to use oil for this otherwise there is a good chance they will burn. Turn the heat down to a low setting to avoid this.
Remove the basil from the plant and cut the rind from the cheese. Then cut the cheese into coarse cubes. Do the same for the garlic. Then add the ingredients into the blender, adding half of the olive oil. When all the ingredients become an emulsion you can gradually add more and more olive oil to a desired consistency.
Taste the pesto and season with salt and pepper. If you want the pesto to be thicker you can add some more cheese. If you want to get this thinner you can add extra olive oil.