This is not a pesto recipe. This is a pesto conservation recipe. Dear Italian readers please ignore this post. I know your pesto is sacred and what is going to happen to it in this recipe is outrageous. For the rest of the readers, this is a great way to keep pesto fresh and vibrant green after the day of its fabrication. It is a chef that gave me the recipe when I complained that the pesto I kept in jars with olive oil turned black and became “bitter” after a few hours of its preparation.
This is my recipe of basil pesto, it is not traditional and it is not authentic because theres is garlic in it, but I like it very much and like the French say “des goûts et des couleurs, on ne discute pas”.
- a large bunch of basil leaves
- 2-4 cloves of garlic (optional)
- 50 gr of pine nuts
- 100 gr of freshly grated parmesan cheese (it can be replaced by any type of hard yellow cheese such as pecorino, gruyere etc
- 2 tbsp of extra virgin Greek olive oil
- Pick the basil leaves from the stems.
- Crash the garlic cloves.
- Put all the ingredients in a chopping robot and mix until you reach the desirable consistency. I enjoy pesto with small bits so I stop mixing after a few seconds.
- Your pesto will be quite dry at this point.
- Put a generous tablespoon of this mixture in a small piece of plastic wrap and fold it.
- When all the pesto candies are ready put them in the freezer.
- Use your portioned candied pesto when you wish and add to it a generous amount of extra virgin Greek olive oil.
This pesto is great in pasta as well as in soups or as a savoury addition to salad dressings.