There is something about pesto. It’s a perfect sauce what you can use on a lot of different way. The most common to put it on pasta, and enjoy the flavor bomb on the max. You can use it with gnocchi, toast, as a dip, etc. It has such a vibrant color from the basil and such a fragrant smell. You either love it or hate it.
It is very simple to make it. It is Italian, so it shouldn’t be so complicated as they whole cuisine. It needs only few ingredients, what you can find almost anywhere. If you have a mortar with a pestle, extra points for you! Otherwise, you can use your food processor.
Let’s stay with the fact that you’re lucky, if you have a mortar. It is the key element of the pesto, even if you can make it with a food processor. If you pound your ingredients, it brings so many flavors out, that it will make you crazy, and just want to eat it right away. It crushes the taste out, not only cut the ingredients. You need patience and a little muscle with it, but believe me, it worth it!
I had only one little problem. Since my diet, I cannot eat any dairy, so I have to find the solutions. Pesto’s one of the main ingredients is parmesan. It’s a kind of cheese, probably you all know it. So, I used a vegan option, which is pretty close to the original one. It has the texture, and the taste quite alright. So this made my pesto dairy free but also vegan. Let’s see the recipe:
- 50g basil
- 50g pine nuts
- 50g Parmesan
- 100ml olive oil
- 2 garlic cloves
- Little salt (optional)
- +mortar and pestle
- Put the garlic into the mortar. Sprinkle it with salt. You don’t have to if you try to avoid it, but it will make the garlic creamy while you’re pounding it. Then it can mix with the other ingredients much better.
- Add the pine nuts. Pound them until it is completely creamy. It takes time but believe me, if you pound it first then all of the flavors will come out and make your pesto sooo damn tasty.
- Add the basil leaves. If it’s too much in one time you can add only the half first. Pound it until it’s completely crushed.
- Add the Parmesan and mix it in.
- Stir the olive oil in and you’re done!
- Extra step: if you are not completely satisfied with the consistency, after pounding you can put it in a good processor for a minute. Then it gets extra creamy.
I hope you are going to enjoy even this version of the pesto. It tastes almost exactly the same as the original one. When it is done, use it however you want to. You can also storage it in the fridge up to one week.
Have you ever made pesto at home?
Have a great time with cooking!