Glowing green. Scented with basil, pine nuts, pecorino and garlic. Goopy, gooey goodness. I am nuts about pesto. Its so easy to make – about 5 minutes cooking time to toast the nuts, and the rest a few pulses in your food processor. You can eat this so many ways: straight from the bowl (as per usual!); stirred through pasta or even rice; as an amazing addition to a sandwich or salad dressing; and, as I will be using it, as the base of a terrific lasagne.
Pesto can be made with so many things – any green vegetable – or go further – let your imagination take flight – use butternut, sun ripened tomatoes, mushrooms even. Try it with almonds, macadamias, walnuts, and change the cheese – blue, parmesan, etc. Its so flexible, and so delicious.
Note that I use some rocket in this recipe (about 1 to 3 in terms of the basil) because basil in Malaysia is very strongly flavoured. If your basil is the gentler variety, feel free to omit the rocket entirely.
For about 2 cups you will need:
- 1 1/2 cups pine nuts
- 2 cups (150 g) well packed, washed basil
- 3/4 cup rocket
- 5 large cloves of garlic, chopped into chunks
- Pinch of salt
- 1 cup grated pecorino or parmesan
- Up to 1 cup good quality extra virgin olive oil
First off, toast the pine nuts. In a non stick pan, over medium heat, layer the pine nuts. Make sure you keep stirring with a spatula. These go from golden toasty to burnt in a split second, so be careful.
Put your basil into food processor and add about 1/4 cup olive oil. Pulse a couple times so its completely chopped. Add the rocket, and pulse again.
Add the pine nuts, and pulse well, adding a little more olive oil if you feel it is needed.
Add the garlic and salt, and pulse again. Add the pecorino or parmesan, and mix with spatula. Turn out into a bowl, and add a little more olive oil until its the consistency that you prefer.
I would certainly make this at least 1 day in advance to allow the flavours to meld. Save covered with a slick of olive oil, covered, in the fridge.
delectable 