Basil Pesto

In Italy, making homemade pesto is something completely normal and natural. Before we start with the recipe, I want to emphasize that homemade basil pesto is far more delicious than any store-bought pesto.

It is versatile and can be added to many dishes. Pesto can be a great dip for bread or vegetables, as well as an addition to sandwiches or burgers for an extra dose of flavor. It can be used as a marinade for chicken or fish, added on top of pizza, or as a topping for baked potatoes and vegetables.

• Choosing olive oil: It is important to use high-quality olive oil, as it adds an important nuance to the pesto. Extra virgin olive oil is recommended.
• Toasting nuts: Toast raw nuts over medium heat for 5 minutes to add depth and flavor to the pesto.
• Fresh basil: Choose basil that is fresh and green without signs of wilting. Young basil leaves are particularly aromatic.
• Grate the cheese yourself: Do not use pre-grated forms of parmesan, as they contain additives and are not as flavorful. Invest in quality cheese like Parmigiano Reggiano or Pecorino Romano and grate it yourself.

• Vegan Pesto: You can make the pesto vegan by simply omitting the cheese. Raw cashews add the necessary creaminess.
• Different Nuts: If you don't have pine nuts, you can use walnuts, almonds, or pistachios.
• Citrus Twist: Instead of lemon juice, you can use a bit of lemon or orange zest for a refreshing flavor.
• Additional Vegetables: Add a bit of spinach or arugula for a richer green color and extra nutrients.