Four Basil Pesto

Today I am home alone.

I forgot to have lunch and remembered only at 15:00.

When I walked into the kitchen, I was starving. I set out to make something fast and then suddenly it dawned on me – I was alone, the basil needed trimming and Boyfriend doesn’t like pesto.

It was a win-win moment, especially when I went to grab a few stems of basil and realised that we actually have four different varieties of basil!

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Making pesto is easy and fast. The only things you have to really be careful about are the quality of the ingredients and the taste. Obviously, you’re going to say – but you’d be surprised how many people don’t taste their food before serving it!

This is what you need:

  • Fresh basil (washed and dried)
  • Olive oil
  • Pecorino (parmesan will do, if you really really can’t find pecorino)
  • Pine nuts
  • Garlic
  • Pepper

Put all the ingredients in a blender. If you don’t know the quantities, put 2 units of basil per 1 unit of pine nuts, 1 unit of pecorino. Put as little garlic as possible, a spoonful of oil and a generous grating of pepper.





Blend. Look at the sauce. Is it too lumpy? Add some more oil – not too much though. If it still stays too lumpy and not smooth like silk, don’t add any more oil but some of the water from the pasta your are cooking (because you are, right?).

Blend and taste. The idea for pesto is that no one ingredient overwhelms the others. Does it taste too basily? Add more pecorino and pine nuts. Is it too cheesy? Add more basil and pine nuts. Is it too bland? Add more pecorino. Etc.


As I said: easy and quick. Because now you’re all done and you just have to strain your pasta (al dente, please!) and enjoy!


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About Full Of Daisies

I am permanently in love. Things I like: purple, pasta, silk, autumn, the smell of mould, candles, cachi, having friends, water, new things, rice, eggs (all eggs!), fresh grass, olive trees, shiny things, glitter, hanging objects, windcatchers, wind, couscous, wasabi, carnivores, presents, snow, leaves, orchids, feathers, cappelletti, meat, fruit (all fruit), more del gelso (Morus alba L.), pigs, candles, christmas, polenta fritta!, separating egg whites from yokes in my hands, cartoons, dragons, the ocean, nudibranchi, cows, mercury (the metal), cosmos (the flowers), thunderstorms, Mika, turtles, acquariums, green and blue (mixed), siccamores, spring, snails, 24, porc with a sweet sauce (apple, cranberry, tomatoes jam), looking at a swimming pool upsidedown and underwater, english accent, open-minded people, driving, blue skies, checkered tablecloths, butterflies, books and cartoons in rhyme, painting eggs, the star-shadows that football players have, silver, laughing, Vivaldi, bells and chimes, white and purple, creating. Complete Happiness: Early morning. Sun, with a breeze; a pond with water lilies. A house, with a garden, full of plants. A vegetable patch, lemon, orange and mandarin trees. Cosmos everywhere. Birds in the trees; a tortoise eating the salad from the vegetable patch; a mammal (I couldn’t decide which one would make me happier) close by. No houses for as far as the eye can see. Me, a man that loves me and that I love. Friends coming over for a lunch that I have to prepare, and have all the ingredients for all ready in the kitchen.

3 comments

  1. I’ve been doing a lot of red pesto. I’d love one (or more) of your recipes.

    Like

    • Full Of Daisies

      What recipes do you use for pesto?

      Like

      • I’ve been doing dried tomato, piri piri chili peppers (at least until mine are ripe enough to use my own), a bit of garlic, oregano, salt, and a very little bit of parmesan (I learned the hard way that too much will ruin my pesto)

        Like

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