3 x pesto

Whether you want to cook something quickly for yourself or have unexpected guests over for dinner, pesto is the perfect solution. It’s a flavor bomb that perks up many a dish and is super easy to make. Here are the FavorFlav editorial team’s favorite pestos.

Ground elder pesto
Ground elder has a spicy, aromatic flavor. You can (and are allowed to) pick this herb anywhere in the Netherlands. Many people see the plant as a weed, but you can make delicious pesto with it. You can find a great recipe by Yvette van Boven here.

Cilantro pesto
FavorFlav’s Sophie didn’t like cilantro for most of her life, but ever since she ate this cilantro pesto on a sandwich, she’s been converted.

1 large bunch of cilantro
6 cloves garlic, finely chopped
200 grams whole almonds
4 tablespoons olive oil
juice of 1 lime
½ teaspoon Tabasco
1 centimeter of a fresh red cayenne pepper, finely chopped
Pinch of sea salt

Chop the cilantro. Crush the almonds finely in a mortar or grind them in a food processor. Mix these two ingredients with the garlic, then add the remaining ingredients.

Pistachio pesto

A recipe by FavorFlav’s Emma. Tip: pesto made with these nuts is especially delicious with lamb.

1 large bunch of basil
3 cloves garlic, finely chopped
100 grams unsalted pistachios
50 grams Parmesan cheese
125–150 ml olive oil
Pepper and salt to taste

Put all the ingredients in a food processor or blend them finely with an immersion blender. Taste as you go to check the seasoning and add small amounts of anything as needed. Everyone has a different preference for how thick or runny their pesto should be. Start by adding half of the olive oil, then gradually add more until the pesto reaches the consistency you like.