What’s better than pesto? It turns into the easiest dinner with just a little fresh pasta and a few cherry tomtatoes, it’s super delicious on homemade bread with avocado or you can use it as a quick and easy spread.
Many pestos you can buy in the store are with garlic, and that doesn’t really work (at least not for me). They also usually have parmesan in them, and I try to avoid that too.
But then it’s great that pesto is so easy to make and make very deliciously without garlic and parmesan.
Here is just a basic recipe that you can vary as much as you like.
You can add:
- fennel seeds
- fresh cilantro
or anything else that comes to mind – just start playing!
- A little garlic oil
- Fresh parsley
- Fresh basil
- Lemon juice
How to do it:
Start by giving the almonds a quick blend.
Now mix in with the rest and keep blending.
Now taste – does it need any more oil, salt or lemon juice?
If you want to use it for pasta, you might want the pesto a little runnier in its consistency. Just add a little more oil if that is the case. If you prefer to use it as a spread or maybe a dip for vegetables you want it to be a little more solid.
Store in the fridge – we’ve had it stored just fine for 2 weeks.