There is nothing baked to find here today. A good idea anyway with the weather right now – living under the roof and sun keeps me from turning on the oven in summer ;P So instead of cake I have a recipe for homemade pesto for you. One green and one red – you can also say Pesto all Genovese and Pesto Rosso.
Pesto is actually something easy to make – grab the ingredients and throw them into a mixer. That’s it. So there is no excuse to buy pre-made pesto from the store – fresh pesto is always better :) And of course, you decide what kind of ingredients you add – but to be honest – the easy ones are normally the best.
Pesto alla Genovese is probably the most popular pesto and a real classic. Pine nuts, basil, good cheese and good oil – not much more needed. Except for some salt you don’t even season it. But it is really important to use fresh ingredients and good oil – especially the oil is important – don’t go for the cheapest from the supermarket or you might end up ruining the whole thing ;)
If you make Pesto Rosso make sure you go for the good ingredients as well. The ‘original’ Pesto Rosso is made with almonds – that’s good, but I prefer making it with pine nuts like the pesto Genovese. And I also like to spice it up a bit with chili peppers – I should probably rename it Pesto Rosso alla Marc :P
INGREDIENTS / ZUTATEN
Pesto Genovese:
2.1 oz. (60g) pine nuts
1.7 oz. (50g) parmesan cheese (old)
1.7 oz. (50g) pecorino cheese
4-5 garlic cloves
3.5 oz. (100g) basil leaves
1/2 cup (120ml) olive oil (plus more)
salt
Pesto Rosso:
1.7 oz. (50g) pine nuts
2 garlic cloves
2.5 oz. (70g) dried tomatoes
1/2 chili pepper (optional)
1 handful basil leaves
1 tsp. tomato puree
1/2 tsp. mustard
1 tsp. honey
1/2 cup (120ml) olive oil (plus more)
1 tomato
salt, pepper
white wine vinegar
Pesto Genovese:
60g Pinienkerne
50g Parmesan (kräftig)
50g Pecorino
4-5 Knoblauchzehen
100g Basilikumblätter
120ml Olivenöl + etwas mehr
Salz
Pesto Rosso:
50g Pinienkerne
2 Knoblauchzehen
70g getrocknete Tomaten (in Öl)
1/2 Chilischote (optional)
1 Handvoll Basilikum
1 TL Tomatenmark
1/2 TL Senf
1 TL Honig
120ml Olivenöl + etwas mehr
1 Tomate
Salz, Pfeffer
Weißweinessig
DIRECTIONS / ZUBEREITUNG
Pesto Genovese:
1. Roast the pine nuts in a coated pan without any fat – be careful not to burn them. Take off the heat and place on a plate/board or paper towel to cool down (don’t leave them in the pan or they will continue to roast and probably burn).
2. Grate the cheeses, peel the garlic and chop coarsely. Wash the basil, dry and add together with the roasted pine nuts, cheeses and garlic to a mixer and mix until you get a smooth paste. Add the olive oil and mix in. Season with salt. Fill the pesto into glasses with twist off lid, add some more olive oil on top so the pesto is covered completely.
Pesto Rosso:
1. Roast the pine nuts in a coated pan without any fat and then let cool down again (take out of the pan or they will continue roasting and eventually burn).
2. Peel the garlic and chop coarsley. Wash the basil, dry and remove the leaves from the stems. Dice the dried tomatoes and add all to a mixer. Puree together with the tomato puree, mustard, honey and oil. If you like it hot, also add the chili pepper (optional).
3. Half the tomato, remove the seeds and dice finely. Add to the pesto and mix. Season with salt, pepper and vinegar.
Pesto Genovese:
1. Die Pinienkerne in einer beschichteten Pfanne ohne Fett anrösten – darauf achten, dass sie nicht anbrennen. Vom Herd nehmen und auf einem Papiertuch oder Brett abkühlen lassen (in der Pfanne würden sie weiterrösten und evtl. anbrennen).
2. Käse grob reiben. Knoblauch schälen und grob hacken. Basilikumblätter waschen, trocknen und zusammen mit den Pinienkernen, Käse und Knoblauch im Mixer zu einer Paste zerhacken. Das Olivenöl zugeben und unterrühren. Mit Salz abschmecken. Das Pesto in Gläser mit Schraubverschluss füllen und mit Olivenöl bedecken.
Pesto Rosso:
1. Die Pinienkerne in einer beschichteten Pfanne ohne Fett anrösten und wieder abkühlen lassen (nicht in der Pfanne, weil die dort weiterrösten und evtl. anbrennen).
2. Den Knoblauch schälen und grob hacken. Basilikum waschen, trockentupfen und Blätter abzupfen. Die getrockneten Tomaten in Würfel schneiden und alles zusammen in einen Mixer geben. Zusammen mit dem Tomatenmark, Senf, Honig und Öl pürieren. Wer es scharf mag, kann noch eine halbe Chilischote mit dazugeben (optional).
3. Die Tomate halbieren, Flüssikeit und Kerne entfernen und dann den Rest in sehr feine Würfel schneiden. Tomatenwürfel unter das Pesto rühren und mit Salz, Pfeffer und Essig abschmecken.
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
