The Morgan's Homemade Pesto Sauce
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| Fresh Pesto Sauce: Notice the almost fluorescent green color. |
Today's short post is about making fresh Pesto sauce at home. If you haven't made your own, you need to understand that the difference between store bought and home made is night and day. Pesto bought in a jar is dark because it has had time to oxidize; which affects the flavor as well as the color. It is also usually too salty which covers up the delicious flavors of basil, pignolis. and Parmesan.
By making your own pesto, you can minimize the salt, adjust the flavor as you wish and serve a sauce that is a beautiful, almost fluorescent green. It is easy to make requiring only the ingredients and a blender. And once you have made and served it, you will never want to buy it again.
Try this recipe which produces a pesto that we really like and if it is not exactly to your liking, adjust the quantities to emphasize the flavors that you like. Be assured, fresh pesto is worth the small effort it takes.
Serves two to three:
1. Fill the small Ninja Blender, or another, with washed, dried and stemmed freshly picked basil leaves, about 2 cups packed rather tightly.2. Pour in a couple of glugs of extra virgin olive oil, just enough to allow the mixture of the ingredients.
3. Put in a small handful of lightly browned pignolis(pine nuts).
4. Add several tablespoons of grated parmesan.
5. Add several skinned cloves of garlic.
6. Add a pinch of red pepper flakes and a pinch or two of salt.7. Pulse blend until fairly well mixed. If it won't mix, add olive oil slowly until it does.
8. Taste and check texture.
9. Add salt if needed. Add oil if needed, Add cheese if needed. Add pignolis if needed. Add these in small amounts, then pulse until mixed. Repeat if necessary until flavor is right for you.
3. Put in a small handful of lightly browned pignolis(pine nuts).
4. Add several tablespoons of grated parmesan.
5. Add several skinned cloves of garlic.
6. Add a pinch of red pepper flakes and a pinch or two of salt.7. Pulse blend until fairly well mixed. If it won't mix, add olive oil slowly until it does.
8. Taste and check texture.
9. Add salt if needed. Add oil if needed, Add cheese if needed. Add pignolis if needed. Add these in small amounts, then pulse until mixed. Repeat if necessary until flavor is right for you.
Note: The amount of anything that you add depends on how it tastes to you. Be careful, but be bold; as you have to adjust almost every recipe to your own taste and this is a great way to practice.
Olive Oil has a slightly peppery taste.
Basil has a slightly licorice taste.
Parmesan is a little salty.
Pignolis are mildly nutty.
Garlic is spicy hot with it's pungent flavor.
Red pepper flakes, in small quantities, bring out flavors as does salt. In larger quantities, they are spicy hot.
Bon appetit,
Tom and Anita
The Morgan's Homemade Pesto Sauce
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