How To Make Pesto

Oh no! Not another pesto recipe, you say. Well, perhaps not, or…..

A Swedish Blogger friend of mine has a green house. Some weeks ago she asked for an-easy-to-make pesto recipe containing no odd ingredients. She had grown monstrous basil plants, and didn´t know what to do with all the leaves those basil plants produced. Her basil plants have got very large, medium green leaves. The taste is more sweet and mild than the Genovese Basil. Here´s the picture 4 Large leaf basil.

I know, there are many pesto recipes on the internet. For the traditional recipes, you just have to combine basil leaves, nuts, garlic, olive oil, cheese, pepper and perhaps salt. So, if you already have a favorite pesto recipe, there is no need for another one, I suppose.

I don´t want my homemade pesto to end up with a texture like the store-bought brands. They are fine, but usually too flavorless. How do you like yours?

* a mortar and pestle
* 1 large bunch of basil, leaves only.
* 2 cloves of garlic
* ½ teaspoon herb salt
* ½ teaspoon black pepper
* 40 g walnuts (hazelnuts, almonds or pinenuts)
* 50 g Parmesan cheese (or Svecia, a traditional semi-hard Swedish cheese)
* 4 tbsp good olive oil (most important of all)

1. Mash the garlic with the salt.
2. Tear the basil leaves and pound them with the pestle.
3. Mix garlic and basil with pepper.
4. Chop the nuts.
5. Add oil, nuts, cheese and stir around.
6. Pound with the pestle.
7. Adjust according to taste.

You may find it difficult, and perhaps old fashioned to use a mortar and a pestle. Then, run the ingredients in a blender or a food processor. You will get a smooth pesto.
* For a recipe go to 4Elise Bauer´s Fresh Basil Pesto .

You can also use a very sharp knife.
* For a recipe go to 101 Cookboks 4 How to Make Pesto like an Italian Grandmother

My pesto recipe only makes a small amount; most commonly enjoyed as an accompaniment to pasta dishes, but it goes well with almost any food. Pesto sandwiches with slices of tomato and mozzarella cheese are amazing.


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