Pesto is one of my favourite, most aromatic, fresh and vibrant foods in the culinary world. In the internet you can find hundreds of great pesto recipes, that will taste a million times better than any of the stuff you can buy in the store. The most classic pesto is made with fresh basil, pine nuts, parmesan cheese, garlic, and olive oil. But to me pesto is all about you and what you want it to do with it. No ingredient is set in stone so you can just put it into a blender and mix it!
This recipe below was introduced to me by my sister, who got it from her Italian/Polish/Canadian stepfather who happens to not only be the most influential business coach I have ever met but also a fantastic cook! Now, lets put it online!
approx. 30g of blue cheese. The only trick is to find one suitable for vegetarians (means it does no contain animal rennet which basically is the stomach of an unweaned animal).
I like to add another type of a fermented cheese, brie can be a good idea (10g will do)
1 1/2 pack of basil (basically a big handful)
1/2 pack of watercress. I also like to add some ricotta
1/2 cup of sunflower seeds, roasted or fried
a few spoons of a good quality olive oil
What do to?
put some coconut oil on your pan and roast some sunflower seeds. Be careful - they can burn fast!
In the bowl of a food processor, combine the basil, greens, sunflower seeds, cheese, add some water. Begin blending.
while blending, add in the olive oil to reach the desired consistency. You can make your pesto as thick or thin as you like.
There are just as many ways to use pesto. Some of my favourites are:
quinoa, avocado, greens salad and just a wee bit of pesto
on my guilty pleasure day: as a sauce on pasta (thin the pesto slightly with a little bit of pasta water – this will also help the pesto cling to the noodles).
Spread on a slice of fresh, crusty bread. It doesn’t get much better than that, unless you want to go ahead and put some tomato and mozzarella on there too.
oh, almost forgot…put it on a grilled cheese…heaven!