Ever since a dinner party I went to recently where C.H. made fresh pesto, I have been non-stop thinking about pesto. I soon realized that the only way I could cure myself of this was for me to make my own pesto. I don’t own a blender (yet), but discovered that a blender is only optional in the world of pesto making. As a matter of fact, the first blog I’ve ever read (with the most beautiful food photos), blogs “Pesto Like an Italian Grandmother” – chunky monkey style (she doesn’t call it that, she’s a little more graceful of a writer than I am).
- bunch of basil (leaves only, washed and dried)
- handful of raw pine nuts
- 3/4 cup of parmesan
- 3 small cloves of garlic
- olive oil
- some kind of pasta – I opted for fettuccine
Eventually, I also began to add in the parmesan. Chop chop chop. The technique is to add a little and chop a little. Then add a little more and chop a little more. As 101Cookbooks’s grandmother says, this technique brings out a larger variety of textures – great for a chunky pesto.
Donezo! Make sure to add extra salt to the boiling water for your pasta as the recipe doesn’t add salt to the pesto in the beginning (mainly uses the parmesan for the savory). When the pasta is perfectly al dente, toss with the pesto and add more olive oil and salt to taste. I added a sunny side up egg for some extra protein.
Easy and done in 15 minutes! I loved the chunkiness of the pesto much more than the smooth kind from a blender. The pine nuts were crunchy. Basil more leafy. Overall felt like a more interesting pasta dish.