short but flavoursome post! with no actual cooking involved!
so i was left with a situation: an in house pine nut allergy and a few live herb plants. after looking at pesto recipes, they all tend to contain pine nuts and only basil, but that wasn’t going to work for me. i was also unsuccessful in getting my own blender to work (haven’t been able to get it to work since i bought it months ago…), so i chopped all the ingredients into really small pieces since there was no option of whizzing it all together.
i also added the ingredients in very rough amounts but i’ll try and specify…
- basil, parsley and mint (from the live plants), in total about 1 cup
- 3 cloves of garlic
- 1/4 cup almonds
- 2 tablespoons of grated parmesan
- salt and pepper
- 100-150ml olive oil
you will need a large knife, chopping board, mixing jug, fork and a container.
i didn’t realise how easy it would be to make to be honest… chop all of the herbs together. with the parsley you can use the thinner stalks, not just the leaves – these contain flavour, so don’t waste them! it will also give a bit more bite and texture. put the chopped in the jug. chop the almonds into tiny pieces, and add to the jug. press the garlic, grate the cheese and add a pinch of salt and pepper. add it all to the mix and stir it in. finally add the olive oil until it reaches a desired texture. decant into your container and you’re done!
this is not traditional pesto, because of the change in nuts and the addition of black pepper. pesto originates from the genoa region in italy and is usually used in pasta dishes. in the uk i have seen it used on chicken and mozzarella paninis and I usually use it on all of my sandwiches. it can also be stirred into a range of sauces to give a herby taste, or put into mashed potato with come extra garlic for more flavour.