Basilico (basil), not to be confused with basilica (church) or with basilisco (the mythological creature), is all over grocery stores these days, so it’s time to make some good pesto! Who doesn’t like pesto? A chi non piace il pesto? I love it, don’t you? Io lo adoro, e voi? It’s so easy to make, it goes with pasta, sandwiches, salads. Plus, you can freeze it and always have it ready when you need it. Now I sound like a pesto seller or advertiser… “Eat more home made pesto, you’ll feel – and digest so much better!”. Well, I’m definitely not a seller, but I totally am an advocate for homemade food in general. I cannot stand processed food, what can I do, che ci posso fare?? Your fresh pesto is always going to be healthier and incredibly better tasting than the one you buy already made in stores. In fact, you get to choose your own olive oil and cheese, decide how much garlic you want, if any, and so on.
Pesto used to be made by hand using a pestello, a pestle (“pestare” means to crush or to pound, and here goes your pillola d’italiano!). Now all you need is to do is press a button on a blender. So, don’t be lazy, non siate pigri, andate a comprare il basilico, go get some basil, try this pesto and let me know what you think!
Ecco cosa vi serve, here’s what you’ll need!
80 gr. (3 0z) basil leaves washed and dried – Basilico lavato e asciugato
30 gr. (1 oz) pine nuts or walnuts - Pinoli o noci
50 gr (1.8 oz) grated parmesan cheese – Parmigiano grattugiato
30 gr. (1 oz) grated pecorino cheese - Pecorino grattugiato
140 gr. (5 oz.) olive oil - Olio d’oliva
one clove garlic (I sometimes live it out because my kids don’t like it much) – uno spicchio d’aglio
Salt – sale
Place all the ingredients in a food processor or a blender and crush them until they turn into a sauce. Refrigerate it if you don’t use it right away.