In my opinion, pesto is delicious on just about everything. From the obvious to the sublime, it is always handy to have this trusty little foodie condiment within reach.
Ever wanted to make it instead of buying it? It’s easy and I’ll tell you how.
Thought it was too expensive to purchase all that basil? If you are not growing basil yourself, check out your local oriental grocery store. Chances are they will have an inexpensive option for, just like Hong Sun Oriental Market in Rogers has for us! Read my earlier blog post for more details.
Pesto Alla Genovese
2 ½ oz (75g) basil leaves (about 2 cups)
2 garlic cloves, crushed
1 tbsp roughly chopped pine nuts
2 tbsp freshly grated Parmesan
7 tbsp extra virgin olive oil
1. Place the basil, garlic, pine nuts, and cheese in a blender. With the motor running, pour in the oil in a slow stream through the feed tube.
2. Process until a smooth sauce is formed, then season with salt and pepper. Alternatively, pound the basil, garlic, pine nuts, and cheese in a mortar with a pestle, then slowly work in the oil.
Pesto can be kept in the refrigerator for up to 1 week, although it will lose flavor and color. I freeze mine into an ice cube tray!
Source: The Cook’s Book, © 2005, Chef Paul Gayler
O I entirely agree! It is such a fresh taste – I mean, look at your photo, and you can put other similar combos together like parsley, walnuts and garlic, or rocket (arugula) too.
Hi Lily, thanks for your comment! And I like your idea of being creative with pesto… you've inspired me to try different combos!