If you are having a hard time finding jarred pesto, but notice piles of fresh basil left around the grocery aisle, it’s the time to make your own from scratch. The authentic way.
I am so excited to finally share my pesto recipe, something closely connected with my roots and childhood. In case you didn’t know, pesto is not only Italian, but especially Ligurian. We Ligurians are very proud of our pesto and can get very sassy when trying someone else’s version. Think that some people (which we call “purists”) believe that the only real pesto is the one made with basil grown in the Genova Pra area, a small strip of land in the region’s capital, whose soil is said to have special properties. I don’t go as far as that, but I do love some fresh pesto. It is hundreds times better than any jarred product you will ever find and it is so easy to make. It is also very rewarding: you will definitely feel like a real chef after making your own pesto from scratch! I doubt you will be able to go back to the supermarket’s version once you try this one.
This is a particularly great time to make pesto, since the store-bought ones have all disappeared from the shelves. At the same time, though, fresh herbs like basil have been snubbed, and posh, more expensive items such as pine nuts or parmesan cheese are more likely to be left untouched. At least they were in my area. If that’s the case for you too, then you have every ingredient you need to make this lush, bright presto you will never forget.
Speaking of ingredients: some people do use a mix of Parmesan and Pecorino cheese. My mother does that and it is, in fairness, my favourite pesto. However, Pecorino is very hard to find in my local area and it is by no means essential. I fact, many people (including my nan) only use Parmesan when making pesto and they wouldn’t have it any other way.
If you do like my pesto recipe – and I really don’t see why you wouldn’t – you might want to consider purchasing a basil plant. They are quite cheap, easy to keep alive, and will give you a continuous supply of leaves to make pesto every few weeks. So yeah, bear that in mind.
This recipe is very simple, requiring only a handful of ingredients and a blender and it will keep in the fridge for a couple of days. If, after a few hours in the fridge you see your pesto becoming darker, don’t panic: the basil is changing colour because it’s not covered in oil. Pesto is in fact quite an oily business, but if you don’t want to add too much and you are not bothered by the changing colour, be assured that the taste will remain unaltered.
Another trick to keep your pesto nice and bright is quickly washing your basil leaves with water and bicarbonate of soda. My um swears by this trick and we have never had fresh dark pesto every time she has made it, so I think we can rely on this tip!
My pesto is not too overpowering, with nice fresh hints from the basil and a subtle nuttiness coming from the pine nuts. The olive oil and the Parmesan make the sauce incredibly creamy and salt just helps combine all the flavours together. Seriously, you will want to bathe in this stuff. It’s that good!
Enjoy it with a variety of dry pasta, depending on what you have at home. It’s death though, as we say in Italy, is with fresh gnocchi, another Ligurian staple. Soft and pillowy, gnocchi are super quick to make and might have been spared by the hoarding crowds assaulting supermarkets worldwide. Whatever you eat it with though, you need to scoop up the pesto left at the bottom of the bowl with some crusty bread. That is definitely the best way to enjoy it.
Ingredients:
Serves 3 to 4
60 grams of fresh basil leaves
50 grams of pine nuts
30 grams of Parmesan
2 garlic cloves
4-5 tbsp extra virgin olive oil
½ tsp salt
½ tsp bicarbonate of soda
Method:
Add the basil leaves and the bicarbonate of soda to a large bowl. Fill the bowl with water and, with your hand, wash the basil thoroughly.
Drain the leaves and add them to a blender or food processor. To that add all the other ingredients.
Blend for a few minutes, or until you get a smooth sauce. If needed, add more extra virgin olive oil and salt.
You can use the pesto straightaway, or keep it in the fridge for up to 48 hours, covering with a few tablespoons of olive oil to prevent discolouring.
Enjoy!
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