Fresh Pesto — Five Ways
This is the one time you need to make pesto yourself. It's nothing like store bought. And can't be replicated by anyone but you! And if by chance you have a stone mortar and pestle, take it out of your cupboard and make pesto the way chefs (and Ligurians) do. Five fabulous recipes that combine the amazing tastes of summer with two things they share: the freshness of homemade pesto and the freshest extra virgin olive oil.
THE CLASSIC PESTO
2 cups fresh basil, leaves only · 2 tablespoons pine nuts (walnuts and almonds work, too) · 2–3 large cloves garlic, peeled and cut in half · ½ cup fresh extra virgin olive oil · ½ cup grated fresh Pecorino Romano (or Parmesan) cheese
Place basil leaves, pine nuts and garlic in your food processor. Process until grainy. Slowly pour in olive oil while continuing to process. When the mixture is almost smooth add cheese then pulse just enough to mix. Useful insight: Pecorino is made from sheep's milk while Parmesan is made from cow's. The former is a Ligurian classic. For the most original, flavourful and textured pesto, use a stone mortar and pestle. Add garlic to the bowl and use the pestle to mince, then add basil leaves and press to a fine consistency, then pine nuts, then olive oil and finally grated cheese. A major YUM.
CLASSIC TROFIE AL PESTO
The northwestern coastal region Liguria is especially celebrated for its light, herb-heavy dishes. One of our favourite regional dishes is the famed trofie al pesto. Trofie is a gently twisted narrow pasta — its ridges are perfect for holding pesto. If you can't find trofie, fusilli is a terrific substitute.
450g (1 lb) trofie pasta (or fusilli) · 4–5 small yellow-flesh potatoes, boiled and quartered · 1 cup fresh green beans, ends trimmed and cut in half · 2 tbsp salt · extra virgin olive oil to taste
Bring 6 quarts of water to a boil with two tablespoons of salt. Cook pasta al dente, about 8–9 minutes; drain, saving at least 1 cup cooking water. Blanch green beans in a second pot of boiling salted water until bright green, 1–2 minutes; transfer to ice water. In a large sauté pan combine potatoes, ½ cup pesto, and beans. Add drained pasta, increase heat to medium, and add ¼ cup pasta water. Stir gently to combine. Add additional pesto and olive oil to taste; thin with more pasta water for creaminess. Plate on a large serving dish.
FRESH GREEN BEAN TOMATO SALAD WITH PESTO
The same Trofie al Pesto flavour — with low carbs. Simply toss prepared green beans with farm-fresh tomatoes cut in quarters and classic pesto to taste. Drizzle generously with fresh extra virgin olive oil.
ZUCCHINI NOODLES WITH PESTO
Fresh, raw zucchini noodles tossed with pesto is the perfect summer lunch or light main. Spiralize the zucchini. Toss into a skillet of preheated extra virgin olive oil. Cook 1–2 minutes. Remove from heat, add pesto, toss gently. Serve with a drizzle of olive oil.
FRESH PESTO PAPPARDELLE WITH MINT AND PEAS
Prepare pappardelle according to package directions. Drain and return to pot. Add peas, pesto and mint. Stir gently to combine. Serve immediately with fresh Parmesan and a drizzle of fresh olive oil.
SIMPLY FRESH SPAGHETTI, PESTO & TOMATO
Prepare spaghetti to package directions, drain and cool. Place in a large bowl then add fresh red and yellow tomatoes, classic pesto, and a generous drizzle of extra virgin olive oil. Skip the green beans if you're more of a tomato lover.
EGGS COOKED IN PESTO
Breakfast, lunch or dinner — a simply delicious dish that combines the rich yolk of an egg with the fresh, herby flavour of pesto. Spread a generous spoonful of fresh pesto in a nonstick skillet. Pesto acts like a basting ingredient so add as much as you like. Once heated, crack your eggs into the pesto and cook until you're happy with their doneness.