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.
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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.
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...well, since we're on the subject of snails: We popped over to the left bank of the Rhine 🇨🇵 yesterday; we definitely need a bigger pot for the #monsteradeliciosa... Well, since we were already there, we quickly picked up some seeds; and—something that’s somehow impossible to avoid—walking past those delicious 😋 French roast chickens without one of them “fluttering” into the shopping cart 😁, ...it was lunchtime anyway, we had plenty of paper towels on board, so it was clear the bird wouldn’t make it across the border...so we headed to a nice spot by the water and celebrated an impromptu picnic, complete with watching the boats... ...fun fact: These chickens in 🇨🇵 are just 1000 times better than ours...🤷 especially when, as in this case, they’re Label Rouge certified...and what does that have to do with the snails? : Well, they’re lying around in droves in the freezer sections here at the supermarket under the name escargots...🙄
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By the way, my "Mother's Day tomatoes" ripened right on schedule—I planted the seeds around Christmas. I grew a few extra just to be safe. You can treat yourself to some, too 😊
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I really have no luck with houseplants, but this one—which looks like a sweet potato—makes me happy 😊 I only repotted it to take cuttings. I took the cuttings (they look great), and now it’s just sitting there, and it seems like a shame to throw it away. We’ll see how long it lasts. 😅
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