Pesto is a super easy way to add some serious flavour to a whole variety of dishes.
In my first trip overseas as an adult, I went to Italy and stayed in a little town on the Cinque Terre coast…take me back! While I was there, I did a cooking course, which involved making pesto, Italian style. All the participants made their own version of pesto, using the same 6 ingredients, basil, parmesan cheese, garlic, pine nuts, olive oil and salt, just adding our own quantity of each ingredient. We then tried everyones pesto, and they were all so different, it was incredible. I have no idea what the quantities of my pesto back then were, but this recipe outlines the quantities I use now.
I like to use pesto as a dip, to mix through pasta, vegetables or risotto or even to make scrambled eggs more delicious (see recipe below). One of my favourite dishes to use pesto in is my Roast Tomato and Pesto Risotto, a lighter risotto that is great for warmer nights.
Nutritionally, the pine nuts in pesto provide a good source of protein and healthy fats. The olive oil is also and excellent source of healthy fats. Garlic is from the allium family and has a great deal of health benefits and can help boost the immune system, decrease blood pressure and it is an excellent source of manganese, vitamin B6, vitamin C and selenium. The basil itself, which makes up the majority of the pesto, and actually belongs to the same family as mint. It is a potent antibacterial that contains antioxidants, including polyphenols flavonoids and anthocyanin. It may also have anti-inflammatory properties.
Pesto, is something you can make and store in the fridge. It will keep well, provided it isn’t exposed to the air. Covering the exposed pesto with a layer of olive oil will keep it fresh.
- 2 large handfuls of basil leaves
- 1/3 cup pine nuts, toasted (toasting optional)
- 2 cloves garlic, crushed
- 50g parmesan, grated
- 2 tbs extra virgin olive oil
- Salt to taste
- Begin by toasting the pine nuts in a small frypan over medium heat, until they are golden brown. This step isn’t necessary, but it gives the pesto a deeper flavour if you do toast them. Allow them to cool completely.
- Place the basil, pine nuts, garlic and parmesan into the food processor, process for~1 minute. With the motor running, add the olive oil and process until smooth.
- Set aside until needed.
Pesto Scrambled Eggs:
- To make the pesto scrambled eggs, combine 1-2 eggs per person into a small bowl, along with 1 tsp of cream per person, 2 tsp of pesto, salt and pepper. Beat well to combine.
- Heat a small non-stick fry pan over medium heat. Add 1 tbs of olive oil and gently pour the egg mix into the frypan. Gently move the eggs around the pan with a spatula, until just cooked and glossy.
- Once the mixture is glossy, turn off the heat and serve the eggs.