John Myers
Pesto is a real treat but tastes even better when you make it yourself. In this article at home, we will show you what you should bear in mind and what tips you can use to best make your own pesto.
Make pesto yourself – the best tips
- Depending on which pesto recipe you choose, different ingredients are necessary. However, when making your selection, you should always make sure that all the ingredients for your pesto are fresh. When it comes to herbs, it is best to use the fresh variety, which will be reflected in the taste afterward.
- When it comes to oil, you should definitely use a mild one. This is important so that the pesto does not get an oily taste of its own later.
- The best way to chop pesto is with a food processor. This not only saves time but often also delivers better results. If you don’t have a food processor, you can also use a blender or blender. If you don’t have one of these tools available, chop up all the ingredients with a sharp knife and then pound well in a mortar.
- The best way to make pesto is to process the ingredients one at a time. Above all, only add the oil to the mixture in sips. Otherwise, the result will be a mass that is too liquid and difficult to tame.
- If you seal the finished pesto in an airtight jar, you can store it in the refrigerator for up to three weeks. If you want to make it last longer, smooth the surface of the glass a little and give it a sip of olive oil.
