I love the smell of pesto
To teach is to learn twice. Joseph Joubert
How do you make pesto? Lot’s of people know – I’ve even done it myself. Still, it’s great to have a chance to revise. And the scent of fresh picked Basil …
The boys arrived yesterday. It’s raining cats and dogs this morning. Pesto supply is low. We decided to find a recipe and take it from there, so … onto the Internet.
calling all experts
Unlike people who don’t like experts, we do. I posted on Facebook and soon helpers appeared. Thanks friends.
- pine nuts (approx 50 gm)
- basil (approx 50 gm)
- parmesan (approx 150 gm)
- garlic (4 cloves)
- olive (or Scottish) rapeseed oil (approx 175 gm)
- quality salt to taste (I prefer Maldon or similar)
We needed pine nuts and received a shopping list into the bargain. After that, a pit stop happened. Then we were back on the case.
The key part was:
- roast the pine nuts, I use a small pan – it makes tossing stuff about easy … (singe, toss, singe some more, taste, toss if necessary and so on)
- pick basil
The rest is common sense. I use a whizzer AKA blender (mortar and pestle works too – messier – fun too). Making pesto goes something like this:
- Put oil in blender bowl
- Add leaves and press gently into bowl (mine all fitted)
- Whizz oil and leaves
- Add garlic and whizz
- Add pine nuts and whizz
- Add parmesan and whizz
- Add salt and whizz
- Fill jar(s)
Don’t over-whizz. If you want more chunky leaf pieces put basil leaves in last. Some fresh bread is an ideal tool to check the taste -blip- check the taste -blip- check the taste -blip- check the taste …
A Facebook pal reminded me to ensure plenty of oil is covering our finished pesto.
You’re not done until you’ve cleaned up … interesting how young assistants evaporate before this point.
© Mac Logan