Basil
- 1
Use fresh basil leaves.
- 2
Sort out wilted leaves.
- 3
Roughly sort out stems, a few aren't bad.
- 4
The more basil you use proportionally, the fresher, but also more bitter, the pesto will taste.
Pesto alla Genovese - Homemade Basil Pesto
20 min·65 ViewsTranslated
Quick to make, super tasty. Fresh basil pesto, better than anything from the supermarket shelf.
Allergens
Halal
Gluten-Free
1,689kcal
2 Portions · 314 g
Protein
24 g
Carbohydrates
3 g
Fat
174 g
Fiber
6 g
- German Food Composition Database (BLS) – the German national nutrient database.
- Swiss Food Composition Database – for ingredients the BLS does not cover.
- AI matching – every ingredient is matched to the closest database entry.
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
2
g
- Basil100 grams
- Pine Nuts (Roasted)40 grams
- Garlic2 cloves
- cold-pressed olive oil150 milliliters
- Parmesan (Grated)40 grams
Pine Nuts
- 5
Use pine nuts whose taste you love even plain. Pine nuts can taste very different depending on the brand, nutty or even bitter. If you use bad pine nuts, the whole pesto can be ruined.
- 6
More pine nuts contribute to a creamier consistency.
- 7
Too many pine nuts can dampen the freshness of the basil.
Parmesan
- 8
For the optimal aroma, I recommend long-aged Pecorino.
- 9
Too much Parmesan can make the pesto too salty, so taste carefully.
- 10
If the consistency is too dry, more olive oil must be added.
Olive Oil
- 11
More olive oil contributes to a better creaminess.
- 12
Too much olive oil can make the pesto seem greasy and quickly overpower the other flavors.
Preparation
- 13
Toast pine nuts (pan without fat, turn frequently).
- 14
Pick fresh basil leaves.
- 15
Mix toasted pine nuts, fresh basil leaves, and garlic into a coarse paste.
- 16
Slowly mix in the olive oil while stirring constantly.
- 17
Add the Parmesan.
- 18
Mix again and taste: add more Parmesan, pine nuts, or olive oil depending on your taste.
- 19
Enjoy your meal!
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