Pesto!

Last year, while Auntie Errin was staying with us, she made us the most wonderful pesto we had eaten. To date.

It was vibrant, green, nutty and made with fresh basil from the garden. How could you beat that?

we used the leftover pesto on pizza… it’s there on the left!

We put ours over pan-seared salmon and gnocchi – it made for a very light, refreshing and incredibly tasty lunch! In the past neither my husband nor I were very interested in pesto since all that we had eaten before had come from the grocery store and boy, is it not nearly as green nor nearly as tasty – so it wasn’t something we would try to eat very much. But this one recipe has certainly changed it for us! Straight from the hands of some very generous and passionate Italians, we bring you this pesto recipe!

Basil in the ice bath

pine nuts and garlic!

whirrrrrrr!!!!

Covered in oil until the rest of our meal was finished and ready for eating!

In fact, if we had not “kidnapped” Auntie Errin over last summer for a couple of months, we would have not experienced this pesto or her love of Italy. So many beautiful and wonderful things have come from Italy! This pesto recipe just has me a bit more inspired to attempt to make my own gnocchi! I have the potato ricer and everything I need… Hmmm… Have you made pesto? What greens do you like to put in yours? We have even made this dish using fresh swiss chard from our garden in place of the basil and it was still very much, a hit!

INGREDIENTS:

  • 1 C of good olive oil
  • 2 big bunches of fresh basil
  • a handful of pine nuts (approximately 100 g or 3 oz)
  • 1-2 cloves of garlic
  • salt and pepper to taste
  • 1 C parmesan cheese, grated (or pecorino)

Bring a medium pot of water to a boil. Prepare an ice bath. Once the water has reached a boil, put in one handful of basil and cook for about 30 seconds to one minute or until the leaves turn bright green. Immediately remove the basil and put in the ice bath so that the basil retains its bright green color. Repeat for any remaining basil.

Combine the (shocked) basil, garlic, pine nuts and pinch of salt in a mortart and pestle, food processor or chop finely. Season with salt and pepper to taste and add Parmesean (or leave it out and add it at the table). Process the pesto until it is to your liking, while drizzling in some olive oil to make it a little thinner.

Once the pesto is ready, cover with oil until you plan to use it, or set it out with some cheese, potatoes and pasta and watch it disappear!

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