Pesto

Varje lördag morgon under sommaren så går jag till farmers market och handlar så mycket jag orkar bära hem. Så i lördags köpte jag allt jag behöver till att göra pesto



Här är mitt recept jag har använt mig utav och som jag starkt rekomenderar

Pesto

Four servings (about 1 cup)

Be sure to rinse and dry the basil leaves well. I give mine a shake outside my kitchen window. I haven’t lost a leaf yet. (Although some of the people down below on the sidewalk might wonder where that basil-scented mist is coming from.) Those of you who prefer to live less vicariously can use a salad spinner or shake them in a tea towel.

If using a mini-chopper, or similar device, simply blitz all the ingredients together until as smooth as inhumanly possible.

2 cloves garlic, peeled
3/4 teaspoon coarse salt
5 cups (20g) loosely-packed basil leaves
5 tablespoons (75ml) olive oil
2 ounces (60g) grated Parmesan cheese
1/4 cup (30g) pine nuts, toasted

1. Smash the garlic and salt together in a mortar and pestle until smooth.

2. Coarsely chop the basil leaves, then add them to the mortar and pounding them into the garlic as you add them.

3. Once well-mashed, when they’ve become a fairly-smooth paste, pound in the olive oil, adding it a spoonful at a time, until well-incorporated.

4. Lastly, pound in the cheese, then the pine nuts.

5. Continue mashing everything for a few minutes until the pesto is as smooth as possible.

Fresh pesto should be served within a day or two after it’s made. Otherwise the garlic can become overpowering. It can also be frozen for a few months, if well-wrapped.