Making pesto is the perfect way to use basil when it is in abundance during the summer months! I love the vibrant colour of homemade pesto, unlike the variety available in supermarkets. It is such an easy thing to make and the fragrance when tearing the basil fills the air. Once made, the pesto will keep in the fridge for about a week, perfect for unexpected guests. Originally pesto was made using a pestle and mortar and originates from Genoa in the Liguria Region. Although great pleasure can be had by physically making your pesto, when time does not permit simply add all of the ingredients together and blend in a mixer.
50 gr fresh basil
2 gloves of garlic
15 gr pine nuts
70 gr Parmigiano Reggiano
30g Pecorino cheese
100 ml olive olive oil
Pinch of salt
Add all of the indigents together and blend in a mixer to resemble the image below. Place the pesto in sterilised jars and top each jar with a layer of olive oil (this will help with the longevity of the pesto).
Use the pesto to spread on crusty bread, salads or my favourite is simply to stir through spaghetti!
Buon Apetito!
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