Pesto Header

Parsley pesto recipe — quick and home-made

Magazine
Share article
Shop-bought parsley pesto does not tend to have the same fresh taste on bread as home-made pesto does. OK, that might not be a surprise to all of you. But did you know that this flavoursome sauce is extremely easy to make? Here are two green recipes.

Home-made parsley pesto — the classic recipe

The main star of pesto is obviously the parsley, but it is usually also accompanied by another tasty component, garlic. Garlic is an absolute must in a classic parsley pesto. If you want to avoid overly strong garlic breath, simply add fewer cloves to the pesto. The pesto goes perfectly with crostini, bruschetta and panini — all fancy names for toast.

Here are the ingredients for 12 crostini with parsley pesto:

  • 2 bunches of flat leaf parsley
  • 12 slices of white bread
  • 10 tablespoons of olive oil
  • 100 grams of pine nuts
  • 50 grams of Parmesan
  • 2 cloves of garlic
  • 1 dash of lemon juice
  • Salt and pepper
First, place the slices of bread in an oven heated to 250°C for 12 minutes. While the crostini are toasting in the oven, prepare the parsley pesto. To do so, toast the pine nuts in a pan — no need to add oil. Then roughly chop the parsley and purée it together with the roughly chopped garlic cloves in a mixer. Add in the rest of the ingredients. It is best to add the olive oil a bit at a time. That's it! You can enjoy the pesto cold or hot on the bread. It tastes particularly good when grilled.

Variations with almonds, hazelnuts and walnuts

Fancy trying out a different recipe for parsley pesto? Then try swapping a few of the ingredients. Almonds, hazelnuts and walnuts, for example, make a good alternative to pine nuts. Walnuts go well with a few tablespoons of grape seed oil. If you want to add a bit of spice to your Italian sauce, you can also add fresh red chilli. As you can see, you can let your creative juices flow!