Chat Over Flat White

Ever since the Mister started our mini-garden, we’ve had a whole bunch of basil readily available to us – except maybe this winter, when most of them didn’t survive 😅. But anyway, we’ve already had 2 jars of homemade pesto that we use for pastas and pizzas – and oh, we do love our pizza! The recipe below is inspired by GialloZafferano’s recipe:

Ingredients:

• 2 cups fresh basil leaves 
• ½ cup extra virgin olive oil
• ½ cup grated parmesan cheese
• ¼ cup grated pecorino cheese (if unavailable, just add more parmesan cheese)
• 1-2 tbsps. pine nuts (can substitute with either cashew or macadamia nuts)
• 1 clove garlic (you can add more if you want more garlic flavour)
• Salt and pepper to taste

Instructions:

For this recipe, can either 1.) pound and grind the ingredients using a mortar and pestle, or 2.) use a food processor.

1. Toast the nuts in a pan and set aside.
2. Pound (or chop) the garlic.
3. Add the basil leaves, salt, and pepper, and finely pound/chop.
4. Add the toasted nuts and pound/chop until the mixture becomes creamy.
5. Gradually add the cheese(s) and stir.
6. Add the olive oil and mix until all ingredients are incorporated.
7. Store in a glass jar and place in the fridge.
8. Make sure that the pesto is covered in oil when you store it so that it lasts longer. Add more olive oil on top, if needed.

Enjoy! 💜