Genoa makes the strongest claim to pesto — garlic, pine nuts, basil and olive oil, pounded together in a mortar. The ancient Romans made something similar, and the version that evolved in southern France became pistou. There is also evidence that pesto originated in India, but if it did, I never came across it during my 32 days on Indian trains. I was probably looking out of the window.
One of my two basil plants at Casa Adora was turning into a triffid. It needed a prune. A large bunch of basil, some Parmesan, toasted pine nuts, garlic and a drizzle of extra virgin olive oil into the Magimix — and ten minutes later I had a jar of something considerably more useful than an overgrown plant.
Basil is worth more than its flavour. Its volatile oils and flavonoids have genuine anti-inflammatory properties and are good for cardiovascular health. None of which is why I grow it, but it's a pleasant bonus.
Pesto freezes beautifully — make a large batch in the summer when basil is abundant, and you'll have it through the months when fresh basil isn't available. Freeze in ice cube trays for convenient single portions.
The uses are almost endless. A quick pasta dish, stirred through a soup or stew, or spread thickly on toasted rustic bread as a bruschetta. Spooned over a piece of grilled fish or chicken. Added to a salad dressing. One jar goes a long way.
A tip from the Italian nonnas: never throw away the rind of the Parmesan you use to make pesto. Drop it into a minestrone as it simmers – it makes the soup slightly creamy and adds a depth that is hard to explain and easy to appreciate.
Homemade Basil Pesto recipe
(makes 1 large jar)
- 1 large bunch fresh basil
- 50g Parmesan, grated
- 50g pine nuts, toasted
- 2 garlic cloves
- 150ml extra virgin olive oil
- Sea salt and black pepper
The Flexible Chef mortar and pestle – one of several
Method
Place the basil, Parmesan, pine nuts and garlic in a food processor and blitz briefly. With the motor running, slowly pour in the olive oil until you have a smooth, vibrant green paste. Season with salt and pepper.
Transfer to a clean jar and cover with a thin layer of olive oil to keep it fresh. Refrigerate for up to a week or freeze in ice cube trays for later use.
Footnote: Find more recipes, like this homemade basil pesto recipe, and food adventures here. Wonky photos, proper food, genuine adventures – The Flexible Chef
