Pesto!

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Classic pesto is hard to go wrong with. There’s multiple uses for pesto, if you don’t feel like eating it straight up with pasta. You can use it on sandwiches, pizzas, salads and for antipasto. Fresh pesto feels and tastes soooo much better than the store-bought jar. There are probably a thousand variations on how to make pesto, and this is our traditional recipe.

Recipe / Recept

2 small pots of fresh basil / 2 krukor basilika

2 small pots of parsley / 2 krukor persilja 

3 cloves of garlic / 3 vitlöksklyftor

about 0.4 cups of roasted pine nuts / ca 1 dl rostade pinjenötter

about 0.5 cups of parmesan cheese / ca 1.2 dl parmesanost 

Olive oil / olivolja 

1. Start by roasting the pine nuts. Heat a pan and put the nuts in the pan. Stir until golden. / Börja med att rosta pinjenötterna. Hetta upp en panna och lägg i nötterna. Rör om till och med att nötterna blivit gyllene.

2. Cut off all the fresh leaves of herbs from the plants. / Klipp av all färska kryddblad från plantorna.

3. Peel the garlic. Less garlic makes it milder. / Skala vitlöken. Mindre vitlök ger en mildare pesto.

4. Put the herbs, garlic, nuts and cheese in a food processer. / Lägg kryddorna, nötterna, vitlöken och osten i en mixer.

5. Pour in a little olive oil at first, about 2 tbsp. / Häll i lite olja först, ca 2 msk.

6. Start mixing. / Börja mixa.

7. Pour in more olive oil as you go, until you reach your desired texture. / Häll i mer olivolja eftersom, tills du når den konsistens du vill ha.

8. Done! / Klart!

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