How to make pesto with alternative ingredients?

How to make pesto with alternative ingredients?

Pesto is not hard to make extremely well, you will notice that pesto doesn't require every ingredient on the grocery list, and with some creativity, minimal ingredients can be turned into an amazing sauce.

When looking at a sauce like pesto (It’s a sauce and I never thought about it in that way) the line between, a paste, and a puree is thin, and it’s the structure of the substance which puts them in one of these categories, the amount of oil changes the structure.

Saying that there is “not one way to make pesto” is an incredible understatement; pesto can be better seen as an open medium where anyone can just put together anything with greens or herbs and when it tastes good it can be approved as a pesto, this makes me think of the way ice cream has flavors, and in this way, pesto might be the ice cream of the sauces...although this analogy doesn’t sound tasty, it might be the best explanation to how much pesto can be varied with.

There is a  “standard” that can be considered the flagship out of the endless variations throughout the ages and dating all the way back to the Northern Italian place “Genova” where it originated from, which consists of the holy 5: basil, garlic, olive oil, nuts, and parmesan cheese.

This combination alone WILL make an incredible pesto which will make everyone in the room satisfied.

Let’s take a look at how Dilge makes her mild pesto with homegrown plants from our indoor garden. The guide for a 4 portion pesto:
-4 basil stems with leaves
-2 cloves of garlic
-100g mild cheese
-60g roasted pine nuts
-30 ml virgin oil
Though they will add flavor, pine nuts can be excluded.
And you know what, if there’s no garlic to be found in your home, use some pepper. 

The main ingredient used in this pesto is basil. When growing it in your PlantHome, it will be as fresh as can be.

Cutting the plants from your PlantHome is the first step to preparing the pesto. You can cut it all the way down to just above the plug where the plant sprouted, cut off the thick stem at the bottom, and leave the smaller stems on, don’t worry. Put the basil into a container where you can pulverate it together.

Next, pour some olive oil in the cup, if you are a qualified “from-the-wrist” pourer, you might be able to guess how much you need from your gut feeling, though I recommend using the measured amount of 30ml.

Add cheese, pine nuts, and garlic. Here is where the texture can be made creamier, based on your wishes. Start blending and decide whether you will need to add more cheese between the mixing times. No pine nuts? You can do it without them this time.

AND DONE, serve the fresh pesto on a piece of toast, now you can start enjoying your own pesto!

So this dish is finished and now what? You’ve put it on some dozen round toast which tasted like heaven but now you walk aimlessly around in your house at night to find something else, something better to come up which can top this taste, the original recipe is maybe known as “pesto” but we’re dealing with the vanilla flavor of pesto here, there are many ways to change the recipe and you are able to decide here which makes this fits your taste. A delicious suggestion:

Spicy tomato: This makes an incredible spicy pesto sauce, which will just give a little bite to your tongue.

-basil leaves

-cherry tomatoes

-jalapeño peppers



-olive oil


Don’t forget to be creative with your pesto!

Growing your own basil or other greens can be incredibly easy by using PlantHome.