Homemade Pesto Trio — Fresh Flavors Pesto Genovese - Pesto Calabrese - Pesto Basil Mint Orange | Hausgemachtes Pesto-Trio – Frische Aromen für jede Gelegenheit

Homemade Pesto Trio — Fresh Flavors from the Office Kitchen

Classic, Sicilian & Orange-Mint Pesto Recipes for Every Occasion

Last year, a few co-workers and I decided to make something special for lunch at work — fresh homemade pesto! It turned out to be such a hit that everyone brought jars home and kept asking for the recipes.

We made three kinds:

• Classic Genovese (with basil and pine nuts),

• Pesto Calabrese (a Sicilian twist with ricotta, chili, and tomato), and

• My personal favorite: a Mint, Basil & Orange Pesto with pistachios — vibrant, refreshing, and slightly sweet.

All three are easy to prepare, perfect for gifting, and delicious on pasta, toast, or even with cheese and grilled chicken.

If you Like Italian Recipes check out Manicotti with Tomato Sauce,  Moms Bolognese Sauce, Eggplant Timbale, Tuscan Pork Chops, Macaroni Caprese, Risotto, Pumpkin Gnocci 

 

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🟢 Pesto with Mint, Basil & Orange

Makes: about 4 servings
Prep Time: 10 minutes
Storage: Up to 1 week in the fridge

Ingredients

• 1 cup olive oil

• 1 cup basil, chopped

• ½ cup mint, chopped

• ½ cup walnuts or pistachios

• 2 Tbsp orange zest

• 2 cloves garlic

• ½ tsp salt

• ½ tsp chili flakes

Instructions
Blend all ingredients in a food processor until smooth.
Store in a clean glass jar in the refrigerator. Serve over pasta, salads, grilled vegetables, or simply spread on fresh bread — it’s divine!

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🔴 Pesto Calabrese (Sicilian Ricotta & Tomato Pesto)

Ingredients

• 250 g ricotta

• 100 g Parmesan or Pecorino cheese, grated

• 100 g almonds or walnuts

• 100 g pine nuts, toasted

• 3 cloves garlic

• 3 Tbsp olive oil

• 5 Tbsp tomato paste

• 3 Tbsp red wine vinegar

• 1 dash sugar

• 1 dash chili

• Salt and pepper, to taste

Instructions
Blend all ingredients in a food processor until smooth and creamy.
Transfer into sterilized jars, cover with a thin layer of olive oil, and store in the fridge for up to a week.

This Sicilian-style pesto tastes wonderful with warm pasta and a spoonful of salted pasta water — but it’s also great as a dip or sandwich spread.

Homemade Pesto Trio — Fresh Flavors 

Classic, Sicilian & Orange-Mint Pesto Recipes for Every Occasion

Last year, a few co-workers and I decided to make something special for lunch at work — fresh homemade pesto! It turned out to be such a hit that everyone brought jars home and kept asking for the recipes.

We made three kinds:

• Classic Genovese (with basil and pine nuts),

• Pesto Calabrese (a Sicilian twist with ricotta, chili, and tomato), and

• My personal favorite: a Mint, Basil & Orange Pesto with pistachios — vibrant, refreshing, and slightly sweet.

All three are easy to prepare, perfect for gifting, and delicious on pasta, toast, or even with cheese and grilled chicken.

---

🟢 Pesto with Mint, Basil & Orange

Makes: about 4 servings
Prep Time: 10 minutes
Storage: Up to 1 week in the fridge

Ingredients

• 1 cup olive oil

• 1 cup basil, chopped

• ½ cup mint, chopped

• ½ cup walnuts or pistachios

• 2 Tbsp orange zest

• 2 cloves garlic

• ½ tsp salt

• ½ tsp chili flakes

Instructions
Blend all ingredients in a food processor until smooth.
Store in a clean glass jar in the refrigerator. Serve over pasta, salads, grilled vegetables, or simply spread on fresh bread — it’s divine!

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🔴 Pesto Calabrese (Sicilian Ricotta & Tomato Pesto)

Ingredients

• 250 g ricotta

• 100 g Parmesan or Pecorino cheese, grated

• 100 g almonds or walnuts

• 100 g pine nuts, toasted

• 3 cloves garlic

• 3 Tbsp olive oil

• 5 Tbsp tomato paste

• 3 Tbsp red wine vinegar

• 1 dash sugar

• 1 dash chili

• Salt and pepper, to taste

Instructions
Blend all ingredients in a food processor until smooth and creamy.
Transfer into sterilized jars, cover with a thin layer of olive oil, and store in the fridge for up to a week.

This Sicilian-style pesto tastes wonderful with warm pasta and a spoonful of salted pasta water — but it’s also great as a dip or sandwich spread.

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