Pesto Recipes: Ideas & Inspiration
Pesto is a super easy way to preserve herbs and leafy vegetables.
Wild garlic, for example, only grows for a short time each year - but as pesto, it will keep for up to two years if stored correctly. So you can enjoy its flavors even in winter.
We asked our Fryd community for their best pesto recipes. Here is a small collection to inspire you!
This Article Contains:
Simple Pestorezpet by Jürgen Ehlers/ From the Fryd Community
A Simple Pesto Recipe
Simple Pestorezpet by Jürgen Ehlers/ From the Fryd Community
Ingredients:
provides approx. 200 ml/about ¾ cup
- approx. 50 g/1 ¾ oz basil or alternatively other leafy greens such as rocket (arugula) or wild garlic
- 80–100 ml/5–7 tbsp extra virgin olive oil (adjust the quantity until a viscous consistency is achieved)
- salt to taste
And This Is How It Works
- Pluck the basil leaves from the stalks and place in a blender or moulinette.
- Puree and gradually add the olive oil until you have a thick, homogeneous mixture.
- Season to taste with salt.
- Fill boiling hot, rinsed, well-dried jars with the pesto.
- Cover the surface with a little olive oil, seal the jars and place in the freezer.
- The pesto will keep for at least 2 years if frozen.
Recipe by Vegan from the Fryd Community
Thai Basil Pesto
Recipe by Vegan from the Fryd Community
Ingredients
approx. 250 ml/ about 1 cup
- 60 g/2.1 oz fresh Thai basil (alternatively a herb of your choice)
- 70 g/2.5 oz unsalted, roasted cashew nuts
- 2 cloves of garlic
- 120 ml/½ cup extra virgin olive oil
- 1 tsp soy sauce
- 2 tsp yeast flakes
- salt and chilli flakes to taste
Preparation:
- Wash the Thai basil leaves and shake dry.
- Place the basil, cashew nuts, garlic, olive oil, soy sauce and yeast flakes in a blender or food processor.
- Puree everything until you have a smooth paste. If necessary, add a little more oil or nuts to achieve the desired consistency.
- Season to taste with salt and chili flakes.
- Use immediately or pour into a clean, sealable jar and store in the fridge.
Share Your Recipes with the Community!
You can connect in the Fryd community with countless garden enthusiasts and self-sufficiency fans!
Here, it’s all about gardening and processing fruit and vegetables.
Pesto recipe /From the Vegan Fryd community
Recipe for a Simple Rocket Pesto
Pesto recipe /From the Vegan Fryd community
Ingredients:
approx. 250 ml/ about 1 cup
- 50 g/1.8 oz walnuts or sunflower seeds (preferably roasted for more flavor)
- 100 g/3.5 oz fresh rocket (arugula)
- 2 cloves of garlic (or to taste)
- 1 tbsp yeast flakes
- 100 ml/⅓ cup + 1 tbsp extra virgin olive oil
- ½ tsp pepper
- salt to taste
And This Is How It Works
- Lightly toast the walnuts or sunflower seeds in a pan without fat, if desired, and leave to cool.
- Wash the rocket and shake dry well.
- Place the rocket, nuts/seeds, garlic, yeast flakes, olive oil, pepper and salt in a blender or food processor.
- Blend everything to a smooth paste.
- If necessary, add a little more oil or nuts until the desired consistency is achieved.
- Use immediately or pour into a clean jar and store in the fridge.
If you have any questions or comments, please write to us at [email protected]. Would you like to receive helpful gardening tips all year round and plan your own beds optimally? Then register here or download the Fryd app for Android or iOS.
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Marie
Marie is an agronomist. She is particularly interested in the sustainable and organic cultivation of vegetables and other plants. In her own garden, she gained experience and likes to try things out to learn from nature. She is particularly interested in the values and principles of permaculture, in order to contribute not only to the well-being of nature, but also to the well-being of people and future generations.
Learn MoreCurrent Topics in the Community
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Hello, I’m really hoping for your advice on dealing with these caterpillars—I’m totally at my wits’ end: This week, I found several webs made by oak processionary moths in our garden. Now I’m really unsure whether I can still safely go into the garden, which is my everything. Has anyone here had any firsthand experience with these little creatures? According to media reports, you’re supposed to wear long sleeves and pants and keep your distance—and even then, the risk of allergic rashes, respiratory problems, and anaphylactic shock is still high. But keeping your distance isn’t that easy. There are many oak trees in our garden, and I’ve discovered webs in more than half of them, so it’s impossible to walk through while keeping my distance. Unfortunately, removing them isn’t that simple. All the webs are several meters up, so the cost of removal runs into the thousands. And I’m not the owner… I know the landlord is supposed to take care of it, and he’s been informed, but I don’t know if or when he’ll do anything about it. Has anyone had any experience with this in recent years—how big of a threat it really is when they’re up in the trees and you’re gardening underneath them? Best regards, Erbse
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...A quick tour of my chaotic garden...🤷
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Just discovered in the insect garden: common brownwort, true oregano (Dost), and lots of little wild teasels. The brownwort wasn’t there last year. 🥰 Isn’t it incredible that a small biotope has developed from a mortar bucket in just 2.5 months! The water is practically free of algae. One grass is already blooming, and I can’t wait to see the other plants follow suit.
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