Classic Pesto

I have probably said it before but it’s worth mentioning once again – homemade pesto is DIVINE! Make it! The store bought pesto is quite lame in comparison. The D.I.Y. pesto is just bursting with fresh flavors from basil olive oil, Parmesan and pine nuts. The jared (this word is probably non-existing but it means something you buy in a jar) ones contains too much fake and even thought you find a brand containing the real deal the freshness will never come in close.

As you most likely have figured out I have serous pesto cravings, and when I say serious I really men so. I could take a ride to the store after a day of work and buy a bunch of basil even though I prepared something else for dinner just because I want pesto so badly. It’s just so damn tasty.

Pesto isn’t just a flawless topping on pasta; it will also embellish your grilled cheese, pizza, burger, salad, BBQ-steak and so on and so on. So go ahead and bash up your own pesto. Once you tried you will never go back to that jared one 😛DSC_9333


Classic Pesto

Use the best and freshest ingredients possible for that genuine pesto feeling. Extra virgin olive oil, bursting green basil and freshly ground black pepper will notch up your pesto a hundred times making it super delicious.


30 g basil

30 g pine nuts

30 g Parmesan

1 garlic clove

90 g extra virgin olive oil


Black pepper


Peel the garlic and crush it with the back of a knife. Add basil, pine nuts, parmesan, garlic and just a splash of the oil into a pestle and mortar or in a small food processor. Blend/bash the mixture until you have quite fine crumbs. Add the rest of the oil and have a season with quite a generous amount of salt and freshly ground black pepper. Mix/mush once again so everything gets combined. Depending on what you’re serving the pesto with the consistency can be adjusted with more or less olive oil. Served with pasta the amount of oil could be quite generous if you on the other hand want to spread it on a sandwich I recommend a thicker consistency.




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