VIDEO: Make your own pesto

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It is always worth making your own pesto, because the paste will keep for at least a month in a clean glass with a screw cap in the refrigerator. You just have to make sure that after removing the pesto, fresh oil is always refilled so that the surface is completely covered.

It's that easy to make the green pesto

  1. To make green pesto, first wash the basil thoroughly and pluck the leaves from the stem.
  2. While the basil is drying, roast the pine nuts very lightly in a pan, so that the aroma can unfold.
  3. The cloves of garlic are peeled and roughly chopped.
  4. Now put the pine nuts, the basil, the garlic and the Parmesan cheese in a narrow, tall container and puree the whole thing until it becomes a creamy mixture. Let the oil flow in slowly.
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  5. Finally, taste the green pesto with the coarse sea salt.

Making the red spice paste

  1. As with the green pesto, the basil, pine nuts and the garlic cloves are prepared.
  2. Wash and clean the red chillies and cut them into large cubes.
  3. The black olives and the pickled tomatoes are also roughly cut.
  4. As already described above, put everything in a narrow, tall container and puree the ingredients to make a spice paste. The degree of fineness is a matter of taste: some like the pesto coarser, others like it fine.
  5. Finally, the red pesto is seasoned with the coarse salt.

Make pesto in different ways

  • Replace the basil of the green pesto with wild garlic. Since wild garlic already has a natural garlic aroma, the garlic cloves can be dispensed with.
  • Use walnuts or sunflower seeds instead of pine nuts. This is how the typical Italian pesto gets a German touch.
  • Use Pecorino or Padano Grano instead of Parmesan. These hard cheeses also have a very special aroma.
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