Homemade pesto

The very best pesto is the one you make yourself!

Oh yeah, this is for sure my daughters favorite. I have no clue how often i've made fresh pesto for Juney, but i probably don't want to know either, thinking i'm the most boring person in the world. But than again, i've told you my daughter hates eating vegetables - can you believe it?? - so this always is a great solution, while i'm making something different for the rest of our family.

This pesto is really super simple. But since i've made it so often, i just pour everything in, blend it, and voila, there's your pesto. If you (quickly) want to make something very tasteful, you can't go wrong with this pesto. So, for you i did my best, and wrote down what went in!

Unless i can't find any, i always buy a whole basil plant. They usually have about the same size, but sometimes they are just a bit bigger or smaller. Anyway, they go in whole. So not just the leaves, but for sure also the stems. Try it, you'll see.

SEE THE WHOLE RECIPE

Ingredients

1 basil plant (preferably organic)
2 garlic cloves
40 gr of parmasan cheese
100 ml extra virgin olive oil
1 handful of pine nuts
1 tsp of salt
Freshly ground pepper

Preperation

Well, that's a piece of cake! Put all the ingredients together, in a blender or a high bowl, and mix them until the pesto looks good to you.
You might want to use a bit more or less of the olive oil. It also depends a bit on the size of your plant.

You can easily save the pesto up to about two weeks under a thin layer of extra oil, in a sealed jar. 

One whole basil plant, icluding the stems

A good handful of pine nuts

2 cloves of garlic

Add them to the basil and pinenuts

Add 40 gr of parmasan chees and 1 tsp of salt

100 ml of extra virgin olive oil

Fresh ground pepper

Mix it!

Homemade super pesto!

Awesome on your pasta, or ravioli for example!