This recipe for pesto, is wonderful for the home cook to attempt, although made with the help of a food processor, the result is very robust with good flavour!
Better results would be achieved with a pestle and mortar, but just the small step from shop bought to homemade is a revelation!
100g pine kernels/nuts(lightly toasted)
200ml extra virgin olive oil
50g fresh basil leaves(approx 2 handfuls)
25g Parmesan(freshly grated)
3 medium cloves of garlic
sea salt and freshly ground black pepper
Method;
First lightly toast the pine nuts in a saute pan without colouring or burning, toast until they release a little aroma!
Place basil leaves and garlic cloves into a food processor, and pulse gently, until roughly chopped, now add the pine nuts, pulse again, add a little oil to loosen then lightly season. Now add the parmesan pulse again, and add the rest of the oil in a steady stream.
Taste and adjust seasoning!
This will make approximately 350g
This pesto will keep in an airtight container, for about 7 days.
Note on pesto:
Better results would be achieved with a pestle and mortar, but just the small step from shop bought to homemade is a revelation!
100g pine kernels/nuts(lightly toasted)
200ml extra virgin olive oil
50g fresh basil leaves(approx 2 handfuls)
25g Parmesan(freshly grated)
3 medium cloves of garlic
sea salt and freshly ground black pepper
Method;
First lightly toast the pine nuts in a saute pan without colouring or burning, toast until they release a little aroma!
Place basil leaves and garlic cloves into a food processor, and pulse gently, until roughly chopped, now add the pine nuts, pulse again, add a little oil to loosen then lightly season. Now add the parmesan pulse again, and add the rest of the oil in a steady stream.
Taste and adjust seasoning!
This will make approximately 350g
This pesto will keep in an airtight container, for about 7 days.
Note on pesto:
Pesto is a ligurian speciality, that is now wide spread throughout italy. A measure of pesto's success and taste is revealed by it's use all over italy, and it's rampant spread across the world.
Pesto is a sauce, with vivid green colour, that can be used with pasta, minestrone and other dishes to add colour and flavour. Pesto can be made with other varieties of nuts, sometimes.
walnuts are used, and some commercial varieties might include inferior nuts!
There are many versions of pesto, with each recipe being personal to the cook, some remain secret to this day!
1 comment:
This is almost exactly my recipe, I also toss in about 10% parsley because it makes it greener. Also if you leave out the parmesan you can freeze it and add the parmesan later. Nothing like a batch of your own pesto in February when there is no local fresh basil.
Best, from Dork Chow
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