Genovese Basil Pesto Recipe
Pesto!! Everyone loves pesto!!
… But what exactly is the meaning of pesto?
There is a common misunderstanding as to what it really is. Many believe it is solely the classic Pesto Genovese, popularised around the world consisting of Italian basil crushed with pine nuts, garlic and olive oil served with pasta. Yes, partially true – this is certainly a type of pesto. In fact, the word pesto actually is much more generic coming from the Italian verb “pestare” which means: to crush with a pestle. Hence, any combination of aromatic herbs that have been crushed with the pestle can be called pesto.
100 grams basil leaves washed
15 grams or 2 tablespoons pine nuts (pignolia)
1/2 cup extra virgin olive oil
1 clove garlic
1 pinch salt
2/3 cup or 50 grams grated parmesan cheese
* Wash and dry the basil leaves.
* In a food processor put all ingredients but the parmesan cheese and the pine nuts.
* Process until the basil is chopped and saucy then add the pine nuts and pulse for a further 10 seconds or so.
* Pour into a glass bowl and mix in the cheese by hand.
* Serve with pasta or any dish of your liking.
* You can use any aromatic herb to make a pesto, I love my coriander pesto.
* As Basil leaves start to oxidise when in contact with air make sure you put in a glass container or jar and top with olive oil to create a seal.
* Store for up to 1 month in the fridge or freeze for 2 months in a zip lock bag.
Per Serving: 213 Calories; 22g Fat (90.1% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fibre; 7mg Cholesterol; 188mg Sodium.