Pesto

Pesto

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

The tastiest pesto is made the traditional way: by pounding the pine nuts and garlic in a mortar, then pounding the basil leaves as well before slowly adding the olive oil and, lastly, the parmesan. But you can also make a great pesto using a food processor or handheld blender.

Pesto is best when served freshly made, but will keep for a few days in the fridge. If storing the pesto, cover the surface with a thin layer of olive oil.

Ingredients

Quantity Ingredient
1-2 garlic cloves
40g pine nuts
sea salt and freshly ground black pepper
40g fresh basil leaves
150ml olive oil
50g parmesan cheese, grated

Method

  1. Peel and chop the garlic cloves. If using a mortar and pestle, pound the pine nuts and garlic with a bit of salt. Add the basil leaves a few at a time and pound them as well, adding a few drops of olive oil if needed. Stir in the parmesan and, lastly, the rest of the olive oil. Taste and season with salt and pepper.
  2. If using a hand-held blender, place everything except the garlic, salt and pepper in a deep bowl, and mix until creamy and smooth. Season with mashed or crushed garlic, the sea salt and a bit of pepper

Variation

  • To make pesto with parsley, substitute the basil leaves with flat-leaf parsley (and the pine nuts with walnuts, if you like).
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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