Pesto, Homemade

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

First you should chop the garlic relatively small in a chopper or mortar, then add the pine nuts and oil. When everything is a nice yellow mass, then gradually add the basil. Now the mass is well fluid. To change that, you add the parmesan, which binds. At the end everything is seasoned with salt and chilli as you like.
To store it simply fill it in a clean jam or mason jar and cover with a little olive oil. Keeps in the refrigerator for approx. 2-4 weeks, but you can also freeze it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.