Monday, 15 October 2012

basil pesto

i love pesto! and i especially planted many different kinds of basil to make loads of pesto =)
i tried lemon basil, limette basil, normal basil , holy basil, red basil etc... not all of them survived the harsh summer and the lemon and limette basil have a weird lemony bitter taste to them that is very weird in the beginning and i don't think i will be using them for my basil pesto just now...

you will need:

  • a whole lot of basil leaves
  • garlic
  • parmesan cheese
  • pine seeds and/or walnuts
  • olive oil
  • salt and pepper
  • some balsamic vinegar (optional) 
  • a decent mixer of pesto mortar

 1.) you wash the basil leaves, take out the harder stalks and if you have a salad spinner, give the leaves one or two spins to get rid of the excess water.
2.) peel and grind the garlic and grind up the nuts and some of the parmesan. i like to grind the nuts first but i don't think there is a rule for that.
3.) now you can basically give everything into the mixer and add some olive oil until it has the right consistency for your perfect pesto. make sure to try it to balance between all the ingredients. it is hard to tell how much you will need as it all depends on you personal taste and ingredients. also add salt and pepper as needed.
4.) (optional) i found that adding a bit of balsamic vinegar takes the bitter edge off and gives it a better taste. you could probably also add a bit of sugar.

you can either sterilise some small jars and store it in there (make sure to top it up with olive oil to make it last longer) or just keep it in the fridge. our pesto does not usually last long enough, it gets eaten in under a week ;)