I feel like doing a pesto, home made as usual.

This is a basic one, I never add Parmesan if I want to keep it for a while in the fridge.

But you can change the taste using different fresh herbs or nuts.  Don’t be shy with cooking, you can be very creative and inspired: use coriander, parsley, arugula, or skip the pine cones and use pistachios, or walnuts or other nuts…You can even add 1 teaspoon of lemon zest for a tangy taste!

There is NO END…

Let see  the recipe for ” le pesto de Genes” from Italy:

You will need:

• 1 bunch of fresh basil
• 2 garlic gloves
• 2 tablespoons of pine cones
• 1/2 cup of grounded Parmesan ( the original recipe)
• 5 tables spoon of olive oil
• salt & pepper

• Place the nuts and the garlic into a food processor and pulse 30 seconds.
• Then add the fresh basil leaves, pulse and add slowly the olive oil. Salt & pepper.. .and it is done.
• Delicious with pasta (of course… ), tomato and mozzarella salad, paninis , quiche, omelets, chicken …

Next time : pesto rosso…