Home made pesto

Everyone loves pesto and it sneaks into all our dishes so easily.

Pasta is the first thing you think of, but don’t forget it in a vinaigrette, on roast vegetables, red meat, fish, in a sandwich.... In short the list is endless.

It is essential and the industrialists have understood this well.

Have you ever looked at the composition of a pesto sold in supermarkets? Unattended ingredients can hide! Bamboo fibre, potato flakes, preservatives, even dyes ... while the price is often stratospheric! It is also impossible to know the origin of the ingredients.

If you happen to grow basil this summer, it’s time to take advantage of it and make your own homemade pesto: cheaper and much better.

"The pesto is magical you can put on all dishes and they become instantly beautiful and good!"

It’s always the same story, to succeed such a simple recipe you must have good basic ingredients. Forget the pine nuts of the ancestral recipe, they have become overpriced and can easily be replaced by other more affordable dried fruits such as almonds, hazelnuts or cashews.

For cheese, it must be a real parmesan of minimum 24 months, but if it is too expensive you can also replace it with grana padano cheaper and very close in taste (even a notch below, we will not lie).

Finally, I advise you to pick your basilica and make your stock of pesto the same day. Have containers to freeze it in small portions, it will be so convenient when you need it and it will keep its beautiful color and all its freshness.

The quantities are random, whatever your pesto will be good, believe in my experience. S

Recipe :

• Two large handles of basil leaves previously washed and shelled

• a handful of nuts (I use a mix of hazelnuts and cashew always previously grilled 10 min in the oven)

• 200 gr of parmesan

• a generous amount of olive oil

• a small spoon of lemon juice (to keep the color longer)

• 1 clove of garlic (optional)

• Pepper

It’s never been easier: put everything in your blender at the same time and mix until you get the consistency you want.

Add olive oil gradually until the pesto has the fluidity that suits you. Personally, I like it quite compact, even if you add oil when using it.

Remember to always roast hazelnuts, almonds, cashews, etc., for about ten minutes in the oven before using them.

A small lemon juice helps delay the oxidation of basil which browns very quickly in contact with air.

I advise you not to add salt, because the cheese already contains a lot of it, but the pepper as much as you want!

For storage, you can keep it in a jar in the fridge for ten days with a little olive oil on top to avoid contact with air and always have it at hand.

It also freezes perfectly, and for this I recommend you to make small bags or why not even freeze in ice cube trays. You will only have to drop a cube in your pasta pan to enjoy it or let it thaw at room temperature in about an hour.

Bon appétit!

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