Homemade pesto is really easy and tastes a bazillion times better than the commercial stuff

There are some commercial products that are excellent and that I wouldn’t hesitate using (say, puff pastry or dried spaghetti). But those little bottles of expensive pesto just don’t cut it. The real stuff tastes a million brazilion times better, and it’s really easy if you have a food processor.

The real stuff has a lot more garlic-punch than the commercial stuff so you’ll need to restrict for days where you are not meeting anybody the next day. You have been warned!

So here is the recipe:

Spaghetti with Pesto

Course: Recipes


Prep time


Cooking time




  • 600 grams spaghetti

  • 2 bunch basil (40 to 50 grams)

  • 50 grams parmesan (freshly grated)

  • 2 tablespoons pine nuts

  • 3 garlic cloves

  • 125 milliliters olive oil

  • 50 grams parmesan (for serving at the table)



    • Tip: For the cost-conscious, you can substitute grana padano for the parmesan and ground almonds for the pine nuts.
    • Alternative: Bärlauchpesto (wild garlic pesto)
    • Use wild garlic instead of the basil and garlic.
    • Use the younger leaves – the bigger ones don’t provide a good consistency.
    • Wash the leaves then dry thouroughly in a salad dryer.
    • Since the garlicness of the wild garlic varies, you’ll have to go by taste. Add some more parmesan, some more oil, even add a garlic clove.
    • Both pestos freeze really, really well.

    1 Kommentar

    1. Reading again the recipe.
      “It generally will be more water and salt than you’re used to but that just tastes better.”
      After last weekend i am much more able to understand this particular sentence 🙂
      Anyway, great stuff, great taste of baerlauch!

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