Pesto Recipes: Our 4 most popular DIY Recipes

Pesto recipes at a glance:

• The Wild Seven (Pesto recipe with wild herbs)
• Pesto Rosso (Pesto recipe with dried tomatoes)
• Pesto Verde (Pesto recipe with basil)
• Pesto Bärlin (Pesto recipe with wild garlic and parsley)

As soon as the first wild herbs are there, they end up in our blender. This time not for wild herb smoothies, but for our first wild herb pesto. The mild flavor really surprised us. Unlike the green smoothie, where the same amount of wild herbs would taste extremely dominant, the pesto is downright harmless. Goes great with pasta, gnocchi & Co, also goes well solo as a spread and definitely scores as an exotic salsa at the barbecue. It's easy to pepare with a blender. Wow! why buy pesto when you can make your own without any preservatives ? Our answer: A wild herb pesto and 3 other pesto recipes for the blender.

Pesto recipe with wild herbs: The Wild Seven

For our wild herb pesto recipe we have collected a mixture of goutweed, nettles (from August also with nettle seeds), mallow, dandelion, ribwort, sorrel and flowering ground ivy. Of course, you can also limit yourself to fewer herbs - but a good portion of goutweed should be there. It also works well as a vegan version with walnuts only.

Pesto recipe with wild herbs

"Wild Seven"

Prep Time 10 Min

Perform Time 5 Min

Total Time 15 Min

Amount 450 ml

Calories 2400 kcal

Cuisine Pesto

Author Carla from GrueneSmoothies.com

4.91 from 1119 Reviews

 

Ingredients

• 120 g wild herbs giersch should be the base
• 120 g walnuts
• 200 ml olive oil
• 2 garlic cloves fresh, peeled
• 1.5 teaspoon sea salt
• 1 ice cube to prevent oxidation
• pepper to taste

 

Instruction

1. Wash wild herbs well and shake off.
2. First add the wild herbs to the container, then add the remaining ingredients. Start the blending process on low speed and use the tamper to push the viscous mass toward the blades.
3. If the blades are still not getting enough resistance, turn off the blender and use a spoon to "flip" the ingredients to allow the blades to get hold of them.
4. Repeat this process until a pasty, coarse pesto mixture is apparent.
5. Now set the blender to maximum speed and blend for about 20-30 seconds until the desired pesto consistency is achieved.
6. Then season with salt and pepper, if needed. Our olive oil was so flavorful that we didn't need any pepper for the spiciness.

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Tip
We prepared the wild herb pesto especially in the Bianco Primo to be able to define a minimum quantity (400 g) for this blender. Other blender models with other container shapes can also prepare smaller quantities - such as the Vitamix TNC 5200.

Pesto recipe with dried tomatoes: Pesto Rosso

Yummi! The classic Pesto Rosso with roasted pine nuts and Parmesan is something for umami lovers - hearty, strong, deep and full of flavor. Currently our favorite spread. We selected dried tomatoes, which we then pickled ourselves. Since most dried tomatoes contain salt, you have to be careful when re-salting.

Pesto recipe with sun dried tomatoes

"Pesto Rosso"

Prep Time 10 Min

Perform Time 5 Min

Total Time 15 Min

Amount 600 ml

Calories 3600 kcal

Cuisine Pesto

Author Carla from GrueneSmoothies.com

4.95 from 1088 Reviews

 

Ingredients

• 200 g tomatoes dried, not preserved in oil
• 250 ml olive oil
• 100 g pine nuts roasted
• 30 g basil we used red basil.
• 120 g parmesan cheese
• ½ tsp sea salt

 

Instruction

1. Soak 200 g dried tomatoes overnight in 250 ml olive oil.
2. Roast pine nuts in a pan without fat until golden brown and let cool.
3. Cut the Parmesan into small pieces and add to the container along with the soaked tomatoes, including the soaking oil, and the remaining ingredients.
4. Blend at low speed while using the tamper to push the viscous mass back to the blades - 30-45 seconds or until desired consistency is reached.

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Pesto recipe with basil: Pesto Verde

The classic green pesto should not be missing. We have oriented ourselves on the pesto recipe from Green Kitchen Stories, but instead of pine nuts we use the much cheaper walnuts.

Pesto recipe with basil

"Pesto Verde"

Prep Time 10 Min

Perform Time 5 Min

Total Time 15 Min

Amount 350 ml

Calories 1600 kcal

Cuisine Pesto

Author Carla from GrueneSmoothies.com

4.94 from 1105 Reviews

 

Ingredients

• 100 g basil
• 100 g walnuts
• 50 g parmesan cheese
• ½-1 garlic clove
• 80 ml olive oil
• 1 ice cube to prevent oxidation
• salt to taste
• pepper to taste

 

Instruction

1. Wash and shake off basil.
2. Peel garlic, cut Parmesan cheese into small pieces.
3. Place all ingredients in the container and blend at low speed while using the tamper to push the viscous mass back to the blades - 30-45 seconds or until desired consistency is reached.

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Pesto recipe with wild garlic and parsley: Bearlin

Wild garlic pesto is an ingenious seasoning paste - for example, for vegetable soups and stews. Especially when parsley is also included. We have searched for wild garlic in wild Berlin. The Result: Bärlin.

Pesto recipe with wild garlic and parsley

"Bearlin"

Prep Time 10 Min

Perform Time 5 Min

Total Time 15 Min

Amount 600 ml

Calories 3100 kcal

Cuisine Pesto

Author Carla from GrueneSmoothies.com

4.97 from 1068 Reviews

 

Ingredients

• 75 g wild garlic
• 75 g parsley smooth
• 70 g pine nuts
• 130 g parmesan cheese
• 250 ml olive oil
• 1 ice cube to prevent oxidation
• 1 tsp salt

 

Instruction

1. Wash and shake wild garlic and parsley.
2. Roast pine nuts in a pan without fat until golden brown and let cool.
3. Cut the Parmesan into small pieces and add to the container along with all the other ingredients.
4. Blend at low speed while using the tamper to push the viscous mass back to the blades - 30-45 seconds or until desired consistency is reached.

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Preserve homemade pesto

You can keep homemade pesto in the refrigerator for at least 1 week, if not longer. To do this, put the pesto in sterilized canning jars and seal the top with a little oil after each use.
Tip for sterilizing jars: Rinse jars well and place in oven at 180 degrees for about 10 minutes. Then leave them in the closed oven until they have cooled down.

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Have you ever made pesto in a blender? Which pesto recipe do you like best?

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