What To Do With Overripe Basil And Leftover Cheese? Try Out Our Pesto Recipe
Pesto is a traditional Italian sauce originally from Liguria. The name of the sauce comes from the verb “pestato, pestare”, which in Italian means ‘trample, grind, crush’. The Ligurian recipe is based on basil leaves and extra virgin olive oil, garlic, nuts, Parmigiano Reggiano and Pecorino cheeses.
Classic pesto is made using a marble mortar and wood pestle, not a blender. But not everyone has them, so you need to remember that in a blender the sauce is whipped in an impulse mode at the lowest speed so as not to spoil its taste. There are many recipes in which new ones are added to the usual set of ingredients: Some of the basil is replaced with other herbs, for example, parsley or coriander.
Quick, Simple and Tasty
Pesto is almost impossible to spoil, so all the recipes are equally good concerning their “best-before-date”. And in the joke that you can eat anything with pesto, there is a small grain of truth. Unusually appetizing, simple and quick to prepare, the sauce still has several secrets that turn it into ambrosia. I did not escape the temptation to make changes to my own taste, and will now present my version of the sauce. I often make this sauce for my friends and family and this recipe was their favourite.
What You Need:
This recipe requires just 5 minutes, 1 bowl, and 7 ingredients to make.
- 50g of leftover Basil
- 50 gr of nuts of your choice ( I use peanuts)
- 60ml of extra virgin olive oil
- 40 gr of leftover cheese (I use Parmesan)
- 1 pinch of salt
- A splash of lemon juice
- 2 cloves of garlic
How To Make It:
- Rinse the basil, separate the leaves from the stems and transfer to a blender. Only the leaves of this fragrant herb should be used for the sauce, because the stems can give unnecessary bitterness.
- Cut the garlic into small pieces and transfer to the blender as well. But remember: Too much garlic in pesto is as bad as not having garlic at all. Remember that the ideal pesto is one in which you can taste basil, nuts, cheese, olive oil and garlic similarly strong all together.
3. The authentic recipe uses pine nuts, or you can substitute any to your liking, in my experience it works best with unsalted peanuts. Add your peanuts. Pre-grind large pieces with your hands to make it easier to grind the nut.
4. Mix everything with olive oil, leftover cheese, pinch of salt. Add olive oil gradually until you get a viscous homogeneous mass.
5. Mama Mia! Enjoy your pesto! Bon Appetit!