This year the basilico ( basil ) is absolutely thriving in my ‘Orto’. The leaves are enormous and it looks so healthy.The quantities are much more than I can use fresh so I decided to use all that basil to make Pesto, a traditional sauce from Liguria ,Italy. Pesto is something that is always really useful to have in the fridge as it is so versatile. It is the basis of the sauce for the famous “pasta al pesto “, and it is delicious on grilled vegetables, on fresh tomatoes , or in dressings.
Sometimes pesto is made using parmiggiano cheese but I prefer not to as I think the taste can go slightly rancid if the pesto is kept too long in the fridge. I prefer to add the parmiggiano at the last minute or to serve it on the side. This way the pesto will last for weeks in the fridge, as long as you always seal it with some olive oil.
• 2 big bunches of basilico, the leave picked off
• 120 gr pine nuts, lightly toasted
• 3 cloves of garlic
• half a cup of good virgin olive oil
• 1 chilli ( optional)
• put these ingredients in your magi mix
• whizz for a few seconds
• add the basilico leaves
• salt and pepper
• wizz adding olive oil in a fine, steady stream until you get the right consistency
• pour in glass jars, banging the jar firmly on the table to release any air bubbles
• seal by pouring a film of oil, covering the whole surface
• the pesto will keep good two weeks in fridge