I love pesto, in all it’s various guises. However you really can’t beat the taste of homemade green pesto. What’s more this green pesto recipe is super easy, and if you haven’t got basil growing in your garden the ingredients are really easy to come by.
Basil is one of my favourite herbs to grow in the summer, it smells amazing! I also love using fresh basil in the kitchen. It’s great in summer salads, Italian mozzarella and tomato salads, on homemade pizzas and in Italian style seafood dishes.
What’s more is that you can use fresh basil to make an amazing homemade green pesto that is far superior to what you can buy off the shelf. It is also super easy, so with minimal effort you can have this amazing versatile ingredient.
Pesto can be used simply as a stir through pasta sauce to turn a bland pasta dish into something truly delicious, or you can get more creative with it. We love topping mushrooms with homemade green pesto and a little parmesan for a great accompaniment to a steak dish. One of my favourite Friday night treats.
Or why not top a fillet of fish with some green pesto, it’s great on Cod and Salmon fillets. You simply top the fillet with some pesto, wrap in a foil parcel and cook in the oven for about 20-25mins. Delicious and healthy.
Whats more is you can freeze this pesto. I like to freeze it in silicone ice cube trays, then when I need some I just defrost a cube or two. Homemade green pesto all year round!
Easy Homemade Green Pesto Recipe
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What You Will Need:
- 1-2 crushed garlic cloves (depending on how strong you like it- I like to go for 2!)
- 50g fresh basil
- 25g pine nuts
- 100g grated Italian hard cheese (I used Grana Padano)
- Juice of 1 lemon
- A little Olive oil
How To Make It:
I used my food processor. It has a little insert which was great for this small quantity. If using a full size processor it might be better to upscale the ingredients.
- Put the crushed garlic and basil into the food processor and pulse until the basil is finely chopped up.
- Add the pine nuts and pulse until finely chopped, and repeat with the grated cheese.
- Season well and add the juice of 1 lemon (optional) and mix thoroughly.
- When everything is combined, drizzle a little olive oil and mix again. Repeat until you have the desired pesto consistency.
That’s it! Simple as that. You can use it straight away, freeze it as discussed earlier, or you can store t in a sterile glass jar in the fridge for a few days.
Have you ever made pesto before? What dishes do you use your pesto in? I’d love to hear your thoughts.
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NB. I am a home cook, and have had no formal training in preparing food. This is just one of the many recipes that I use at home for my family. Whilst I have taken time to try and be as accurate as possible, some of the quantities are approximate. I am always keen to learn, so if you think the recipe can be improved upon please take the time to comment below.