So, I have been remiss in my post on pesto, as some friends have pointed out. The funny thing with my cooking: I rarely follow a typical order of recipe. Rather, I have learned principles and flavor profiles that I simply try to recreate on a budget and in a non-eccentric manner.
But…do follow my recipe and share it. [That red and white braid is a St. Philomena cord: find one here: Amazon US, Amazon UK].
Makes 1.5 cups serving 6 over pasta (110 g of pasta per person).
- 2 cups fresh basil leaves, packed
- 1 cup fresh spinach leaves
- 1/2 cup fresh grated Pecorino Romano cheese
- 1/2 cup fresh grated Parmesan-Reggiano cheese
- 1/2 cup extra virgin olive oil
- Juice of half a lemon
- 1/3 cup pistachios (a ton of possibilities with this: pine nuts as traditional, walnuts, cashews, combination) [But don’t do almonds, strange]
- 3 garlic cloves
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon freshly ground black pepper, more to taste
- 1/3 cup roughly chopped pistachios
- Place the juice of half a lemon, basil, spinach, salt and pepper, and 1/3 cup pistachios into the bowl of a food processor and pulse a several times. If you are using a NutriBullet or something similar [find yours here: Amazon US and Amazon UK and Amazon.it], add the olive oil in this batch.
- Add the garlic and Parmesan and Pecorino cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. If using a nutribullet, make sure the olive oil is dispersed and allowed to emulsify the other ingredients.
- In a food processor, slowly stream in the olive oil. You may have to stop and scrape down the sides to have an evenly pulsed pesto.
- Taste and adjust salt and pepper, to taste, and fold in the 1/3 cup of roughly chopped pistachios.
You can use this on pasta (I like to use a milky fresh mozzarella chopped in skinny strips and folded in the warm pasta), a dressing on sandwiches, or to dollop on baked potatoes. I LOVE PESTO!