Pesto is just so yummy & so easy to make!
Pesto is one of those amazing sauces that can be used for about any combination. It’s like the nutella of salty food. My mother’s favorite combination is boiled potatoes and pesto, but it can be used for any number of dishes: pasta, focaccia, potatoes, as a sauce for meat, gnocchi, on other vegetables, anything.
I learnt how to cook by looking at my mother in the kitchen: making, doing, experimenting, and creating. She always says I’ll give you the outline, but then you have to see the consistency, and texture of what I make and replicate it. One of her favorite things is pesto, so today I will show you how I’ve adapted one of her personal favorites, and maybe you will remake this recipe and put your personal touch on it.
Again, it’s easy to make pesto but it’s the personal touch that can change from person to person. For example, in the ingredients above you will never see pine nuts in my pestos – my reason? It makes the basil intensify and it’s a much more smooth taste – more pure. So put all the ingredients into a blender, and blend.
My suggestion is to put half the ingredients into a blender at a time, taste it, add in the following half of the ingredients, taste again and adjust it accordingly. Today I made Fusili with Bacon bits and added in the delicious pesto for (if I may say so myself) a pretty amazing combination.
Have fun experimenting with this recipe – it’s the perfect pick me up. I mean who doesn’t love pesto? If you make this make sure to tag me on Instagram #luluinn, I’d love to see your creations!
See you next time!
Ludovica
- 3 packs of Basil (I only pick the leaves)
- 2 cloves of garlic
- 8 tbsp of olive oil
- 3 tbsp of parmesan
- 2 pinches of salt
- Blend all the ingredients together (I would suggest putting in half, blending, tasting, then adding the rest)
- After blending taste the pesto and adjust to taste accordingly
How long can you keep it in the fridge after its made?
Can you freeze it?
I usually only keep it about 3 days, but it is said it can go longer. If you put it in the fridge, I suggest transferring it to a little narrow jar then pour oil on the top until the pesto is covered this helps keep it longer 🙂