I always loved pasta with pesto but I thought making pesto was complicated.
Last year, I had a huge amount of basil in my garden. I wondered what I can do with it and this is when my neighbour gave me her recipe of pesto.
I realised doing pesto was very simple.
At the start of this year, it was mint that had taken over my garden. So, I used the same recipe to do pesto with mint instead of the traditional one with basil. The result was great! The taste of the mint with the pistachios was delicious.
So, here’s the recipe for the basil pesto. For the mint pesto, I just replaced the pine nuts with pistachios.
-2 cups of tightly packed basil (or mint) leaves washed and dried
-4 garlic cloves crushed
-1 teaspoon of salt
-¾ cup of olive oil
-¾ cup pine nuts (for the mint pesto I used pistachios)
-½ cup of grated parmesan cheese
-Put in the blender the basil leaves (or mint leaves) and process briefly.
- Add the garlic, salt, pistachios and half of the olive oil and process.
- If you do the pesto with pine nuts, add them after and process just so they are lightly chopped.
-Add the rest of the olive oil and parmesan cheese and process briefly.
-The result should be a smooth paste with small pieces of pine nuts or pistachios.
-Put the pesto in a container and add a little bit of olive oil on the surface to preserve. The pesto can be kept for months in the freezer or weeks in the fridge.
I enjoyed the pesto with my pasta. But you can also spread it on your bread or have it as a dressing for a salad.
The Knitting series will be back next Friday with joining in yarn, joining pieces and yarn over.
Happy Friday and enjoy your week-end!
Linking this post with Grace over at With Some Grace for FYBF.
Please, leave me a comment. Let me know what you think of my post or any opinion you would like to share. Even though I don’t answer all the comments, I read them all and I love them!