PESTO

basil

This is for Barbie2be who wrote to me last week, asking me for a recipe of pesto. I usually make my own pesto that I deep-freeze in small containers so that I later can take out the amount I need. (I saw a very smart solution over at Vickie’s blog The Moveable Feast Food Blog, she puts the pesto into an ice cube tray and freeze it like that!) I like making pesto, the smells are so vivid and it is visually appealing with the colour going through different shades
of green as the blending and mixing goes on but mainly I like it because I know what’s in it! I don’t care that much about what I eat but I do care about what my children are eating; growing up in the sixties and the seventies I am sure I have had my fair share of dangerous additives, pesticides etc. through my food despite the fact that my mother was very particular about what was good to eat (she grow up on a farm in the north of Sweden) so it’s already too late for me but I wince when I think about all the strange things my children probably assimilate from what they eat despite the fact that I really try to feed them with genuine food. So when I make my pesto with really good olive oil that we buy from a friend who is into organic farming and I can see and touch the cheese, the pine nuts, the garlic and the basil, I feel better. I hope they will feel better too… And then I have to say that the taste of homemade pesto is so much better than that you buy, I often eat as it is or on a piece of bread when I make it!

There are so many different versions of pesto, some years ago I made some extensive research and came up with this version:


PESTO

150 gr fresh basil leaves
1 clove of garlic, you can add more if you want
1 ½ dl pine nuts
3 dl freshly grated Sardinian pecorino cheese, the best pecorino there is, but you can use parmesan cheese as well
Salt
Very good virgin olive oil

- Wash and dry the basil leaves.
- Put the basil, the pine nuts, the grated cheese and the garlic cut into pieces into a blender (it should really be made in a mortar but as I still don’t have a nice marble one I make it electrically) and run it until it is smooth, add the oil a little at a time until it has reached the consistency you want.
- Add some salt and it is ready! If you want to store the fresh pesto in the fridge for a couple of days, remember to top it up with olive oil so that it is completely covered by it.

pesto

L