Homemade Pesto

Everyone needs a good recipe for making a delicious pesto! You can do all kinds of things with it. You can mix it through a delicious pasta, a fresh salad, snack it on a toast or make a homemade carpaccio with it. And the best thing is, if you refridgerate it in a small box with a little bit of oliveoil, you can keep it there for almost three weeks!

Homemade Pesto Salad
Prep time
Total time
  • 30 Gram fresh basil
  • 1 Clove garlic
  • 25 Gram lactosefree cheese
  • 4 – 5 Tablespoons olive oil
  • Freshly ground pepper
  • Sea salt
  • 2 Tablespoons roasted pine nuts
  1. Combine the garlic, pine nuts and cheese in a blender and blend it to a smooth paste
  2. Add the basil and 2 – 3 tablespoons of olive oil. Blend it again to a smooth paste
  3. Add the pepper and salt to your own taste. Add the last 2 tablespoons of olive oil.
  4. I served this pesto as a carpaccio salad, with some greens, carpaccio, some lactose free cheese, roasted pine nuts, fresh grounded pepper & sea salt and of course as the dressing the Pesto!
  5. And you are ready! This tastes so much better than premade pesto! After serving it, put it back in the fridge. Before using it again, add 1 tablespoon of olive oil and it tastes like new!
On the picture you see my pesto in a delicious carpaccio salad with, roasted pine nuts, lactose-free cheese, some fresh grounded pepper & sea salt, and the homemade pesto as an dressing!


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