A delicious sauce that can be made in minutes!
I wasn’t keen to try pesto the first time, as I had never heard of someone adding
basil to their food. In Romania basil is used in church services, for blessings and
purification, so I was very sceptical. This was in the early ’90s, after Romania’s
communist regime ended, and I knew almost nothing about foreign food. The first
time I tried pesto it was store bought and I didn’t like it. But years later I luckily met
my Italian friend Annita, who taught me how to make it from scratch. What a
difference! Now it’s one of my favourite sauces.
Enjoy!
fresh pesto sauce
Ingredients
Fresh sweet basil leaves* - 200g
Pine nuts - 90g
Cold pressed, extra-virgin olive oil - 200ml
Parmesan - 50g
Garlic - 1 big clove
Salt – 1 tsp
*not Thai basil
Method
Mix all ingredients using a blender or food chopper.
Put the pesto sauce in a jar and leave it to rest at least 30 minutes before eating. This will help the flavours develop.
Alternatively, if you don’t plan to use the pesto immediately, cover with a bit of olive oil and keep in the fridge.
Stir the sauce immediately into your pasta – or use it for BBQ, veggies, or spread on freshly-baked bread.
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