• Tristan

Green Pesto

Updated: Feb 14



Have you ever had pesto, I guess you've had but have you ever tried to make it yourself?

I didn't, until recently and made it often ever since.

It's so easy, there is really nothing to it.


I love to have it with pasta but also as a dip, or on top of a spread with bread.

This is such a delightful recipe, I felt a duty to share it with you.





As you can see it's gorgeous with pasta and cherry tomatoes.

Usually I heat up a dozen of cherry tomatoes for then minutes in the oven at 180 °C. Just cut them in half and sprinkle some salt and pepper on the fleshy top, as well as a drizzle of olive oil.

This dish is ready in 10 minutes.




Anyway, just let me explain how to prepare the pesto.


Ingredients I used:


* A handful of fresh basil

* 3 garlic cloves

* A pinch of salt

* 1 cup of parmesan cheese (powder)

* 1/2 cup olive oil

* 1/2 cup pine seeds


Add all the ingredients in a food processor and blitz well.


That's it!

It's a very easy recipe with a history.





Pestare (pesto) means, to crush or to pound in Italian.

The term pesto is a generic word for anything that is being made by pounding or crushing.

Back to Ancient Rome, ancient Romans apparently used to crush cheese, herbs and garlic with a wooden pestle in a marble mortar. Obviously they didn't have the luxury of electric food processors. Although I have those traditional tools at hand , I guess I leave those for decoration purposes only.

The Romans used to serve a pasta called moretum, with an abundance of olive oil and ate it with bread. Additionally in many cases nuts were added.

There is a wide variety of pesto sauce recipes and I'll be discovering them in the near future.








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