Saturday, July 30, 2011


Minimum of fuss, maximum of flavor. That's how Antonio Carluccio would name this pesto sauce. It's so easy to make and it comes in real handy. Toss it with home made cappellini, spread it on thick slices of ciabatta as an appetizer or use it to cover your gnocchi. It's so good and it can't be compared to store bought pesto. Just give it a try. It's a no fail recipe.

what do we need:
  • 1 bunch of basil or rocket
  • 1 clove of garlic, peeled and chopped
  • 30 grams of pine nuts
  • a generous dash of salt
  • 50 ml of olive oil
  • 60 grams of parmigianno reggiano 
what do we do:
  • Remove the stalks and just keep the leaves. Chop them roughly.
  • Get your blender out of its box and throw in the basil, garlic, pine nuts and salt. 
  • Blend. 
  • Add most of the oil through the opening of your operating blender.
  • Open the blender, add the cheese and some more oil.
  • Blend again.
  • Done!

This pesto is ready to use or can be frozen. I like to freeze it in single servings. Great for a fast one person meal.

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