Pronto Pesto

Cook Meter: Amateur
Cost Meter:  $



As soon as we touched down in Italy I thought to myself. I've made it. My dream country eating my favourite food and immersing myself in it's beautiful culture. After sampling over 7 restaurants I realised that I don't actually like true italian food. Where subtle flavours are experienced on their own accord, more simple and rustic.

I prefer the Australian italian versions, pizzas with five or six toppings, pasta with more than 4 ingredients. But that doesn't mean that I don't appreciate the simplest of things like fresh pasta tossed simply in basil pesto, a little parmesan on top and sprinkled with cracked pepper.

So after whipping up some fresh pasta here, grab your food processor and make some pesto, it takes less than 10 minutes and you can use it for so many different recipes. In fact the week I made a container of pesto and the boys used it on everything. It was in spag bol, mashed with potatoes, mixed with mayo and put on sandwiches. Where I thought it might be in danger of going off before we finished it, I came home after four days and there was not a drop left.

So pull out the blender and make some for yourself, trust me, it tastes so much better homemade.



Ingredients:

Basil
Pinenuts
Parmesan
Olive Oil
1 clove of garlic

Notice that I didn't use measurements. You don't need to. I have only given a guideline but add more or less of whatever ingredients you like to get the taste that you prefer.

Method:

1. Toast a handful of pinenuts lightly.

2. Blend with 3 handfuls of basil leaves, 1 handful of grated parmesan, and the garlic clove.  Slowly add olive oil until you have your desired consistency. Taste and then add more of anything that you like.

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