Pesto Genovese or basil pesto originated in Genoa in the northern part of Italy. Traditionally, it was pound or ground in a mortar and pestle by hand. These days a quick whizz in the food processor and you're done. If ever I have an abundance of basil, I always make this. I'm not growing my herbs at the moment but had bought a large bunch of fresh basil and just knew I had to make it into pesto. It's easy enough to make it yourself and I love how I can control the amount of garlic and parmigiano I can put it. Some of the store bought pestos are lacking in a lot of flavour.
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Basil isn't the only flavour now being used in pesto. Just about anything can be used in pesto. For example, sun dried tomato, rocket, capsicum (bell peppers), coriander and other herbs, olives (traditionally called 'tapenade') and a variety of nuts like macadamias, cashews, walnuts, pecans etc.
Pesto Genovese
bunch of basil, pull leaves off stems
4 cloves of garlic
50gm (or 2 tbs) fresh Grana Pandano (block parmesan cheese)
2 tbs pine nuts
extra virgin olive oil
- Place ingredients into a food processor or manual 'chopper'.
- Once finely chopped, resembling fine breadcrumbs, add enough extra virgin olive to produce a sauce consistency.
- Store in an airtight container, ensuring you add another layer of olive oil as it the pesto will oxidise. Will last in the refrigerator for one week.
1. Pasta alla Genovese
2. Cherry tomatoes stuffed with basil pesto
4. Mix with cream cheese or sour cream for a spread on sandwiches or as a dip
I would never use it on a pizza, for example, until after the cooking had been done. You don't want to ever heat the pesto rather just add it after.
I adore home-made pesto Anne but shudder when faced a commercial jar of the stuff!
ReplyDeleteLove the idea of stuffing it into cherry tomatoes! If only my tomatoes would turn red on the bush!!!!
Spread on crusty toast with sliced, home-grown tomatoes is my favourite way to use it :-)
Homemade pesto is so delicious! The store bought kind doesn't even compare! I love make a spinach pesto salad with it!!
ReplyDeleteyum to homemade pesto, my fav basil with heaps of garlic and cashews :)
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ReplyDeleteI love a good old dallop of pesto in minestrone soup. Hmmmm yummmm.
ReplyDeletePesto would have to be one of my favorite food flavors. I have never had much luck making it, will have to give your recipe a go. And pesto in devilled eggs? Brilliant! xx
ReplyDeleteOh Anne such a fun post. I love all the cups and mugs. Now I know when I write that you will be drinking tea from that darling mug while reading! And the food. Oh my stars girl I love every single photo. I am a huge fan of basil pesto. I have never made homemade but use fresh from the deli or bottled. I love the stuff. But I bet homemade would be over the top delicious!
ReplyDeleteSorry about the photo upload thing. I bet that is so frustrating. Hope you are able to get it fixed soon.
Luv ya girlfriend!
Nann
thank you!! I make so much pesto from all of my basil I am always looking for more recipes...thank you!!
ReplyDeleteThat looks fantastic! I know my family would love this. We have a terrific beef,carrot ginger wrap and a great book review today. Come visit.
ReplyDeleteHi Anne,
ReplyDeleteI just love the photo's on your banner of your little ones playing in the summer sun, looks like they are having so much fun. This is a beautiful post, your photo's are just beautiful! I love Pesto and your recipe looks great. Thank you so much for sharing with Full Plate Thursday and have a great week end!
Come Back Soon,
Miz Helen
I LOVE pesto....you ideas and pictures are making me so hungry! Thanks for all the inspiration, Anne!
ReplyDeleteGreat ideas for the pesto! I love some on a turkey sandwich - so good! Thanks for sharing!
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