Long time no see! 

We have been very busy (again) with our test week at school, so we have saved our recipes for now!

Each 1st january, the whole family shows up at our home to celebrate the new year and every single person brings his own dish. (And that means a LOT of food, since our family counts 50 persons at the moment). My father and I really like to make pesto, and these three different recipes are the best we ever tasted. Despite the accident we had with the garlic (we put 8 cloves of garlic in one pesto), all three of them tasted delicious. 

Corianderpesto with walnuts 

Throw the coriander, garlic, walnuts, pine nuts and Amsterdamer Cheese into a food processor. For a good roasted taste, roast the walnuts and pine nuts first. 

(extra) If you like you can grate the rind of the lemon into the food processor. Cut the lemon in half, and squeeze the juice into the food processor. 

Process the ingredients until well-blended, adding it the olive oil a little at a time while blending. Add more coriander to get a good green colour if necessary. Season with salt and pepper to taste.

Ingredients:

• 4 cloves of garlic, peeled
• salt
• black pepper
• 50 g Amsterdamer Cheese
• • 50 g Coriander leaves
  • 50 g pine nuts (pijnboompitten;) )
• 30 g walnuts
• 3 tbsp extra virgin olive oil
• tabasco (for extra spicy flavour) /lemon

Tomatopesto!! 

Fry an onion in a pan with oil, and add the tomato puree, add pepper and salt and Roast the pine nuts, slice the garlic and blend it with everything.  

Ingredients:

• 1 clove of garlic, peeled
• salt
• black pepper
• 1 small can of tomato puree
• • 75 g dried tomatoes
  • 50 g pine nuts (pijnboompitten;) )
• the leaves of 10 branches of basil
• 3 tbsp extra virgin olive oil
• 50 g Parmesan, grated

This easy, beautiful basil pesto recipe is absolutely bursting with fresh herby flavor:
Roast the pine nuts, slice the garlic and blend it with all the other ingredients. It's that easy!
Ingredients:

• 1 clove of garlic, peeled
• salt
• black pepper
• a large bunch of fresh basil, leaves picked (50 g)
• 50 g pine nuts (pijnboompitten;) )
• 3 tbsp extra virgin olive oil
• 50 g Parmesan, grated