To this day, I am yet to meet an individual who does not like or even love this uncooked condiment.
Pesto (alla Genovese) translates directly to ‘crush’ in Italian and Genoa’s Basil version is the most popular amongst the Pesto’s. Consisting of the infamous combination of ingredients –Basil, Parmesan, Pine Nuts and some Garlic, Salt and Olive Oil thrown in for good measure. This sauce is enough to transform your sorry Spaghetti into gastronomy, with every moorish mouthful.
Pesto is extremely versatile, charitably accommodating all of your random ingredients and left overs, marrying them all together in holy matrimony ‘til death do them part, (or at least until hunger gets the best of you.)
I was first introduced to my trusty old friend Pesto, in the form of pesto pasta or Linguine to be more precise. I may have adapted this since – just a tad, varying pasta shapes using anything from Fusili to Orecchiette. Along with Sun-kissed Tomatoes, Lardons, (Pancetta, Bacon bits – whatever you chose to call those salty sweet Pork nuggets,) Artichokes or quite frankly, anything along the Italian antipasto kind of vibe.
A great, vibrant meal, which becomes outstanding with the addition of some shavings of Parmesan and some toasted Pine Kernels, it also keeps really well, which is ideal. Not suggesting that it keeps too well in my house but just incase it is not immediately demolished, rest assured, I know it will be just as yummy for lunch the next day.
This green gourmet you see below, is the way in which I like Pesto the most – Pesto Veggies. As we are all going ‘green’ these days, I felt it only right to conform.
So I use Sugar Snap Peas, Asparagus, Green Beans and Tender stem Broccoli – all lightly steamed. Adorned with Pesto, Parmesan and yes – you guessed it, Pine Nuts, this makes for a meal fit to make all your colleagues ‘green’ with envy when you whip it out at lunchtime.
Be sure not to let basil pesto’s popularity restrict your culinary escapades as Coriander, Mint and Sun-Dried Tomato Pesto are also equally spectacular and will bring your plate and your taste-buds straight back to life.
Try using Mint Pesto (home-made or shop bought,) as a generous dressing for your leftover rice, add some peas and courgettes, feta and maybe even some toasted seeds or nuts.
Coriander Pesto works amazingly well as a marinade for Chicken or Fish, but slicked over some noodles, Thai-style, with some crunchy Veg and toasted Cashews or even Coconut is pretty damn good.
When you have some spare time, (who does?) or cash, for that matter, try making your own ‘crush’. It is not difficult or time consuming, use a pestle and mortar or a food processor and basically bash/blitz the living daylights out of your ingredients and seal in airtight jars in the fridge.
As a marinade, meal or simply to give your ole’ sarnie a new lease of life – the moral of the story is, we all need some Pesto in our lives, so get involved.
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