Hey pesto: An experiment

The basil on the plot has been used a little bit; but could be used a little more. Whilst the pot is small, and needs to grow-I only bought it recently from urban herbs-there are a small amount of leaves that could be used to make an experimental amount of pesto.

I have never done this before.

The recipe that I have followed is from Jamie Oliver’s Pesto. Rather than use mum’s blender, I opted to use a pestle and mortar. Mainly as it wouldn’t involve too much washing up. However, this way felt a bit more traditional. The garlic and basil are from the plot, the rest of the ingredients are from shop. I have yet to grow a tree for pine nuts.

There was bit of huffing and puffing, in thinking that this might be a bit difficult. That the basil and garlic would need a bit of bashing; or pounding as the recipe directs. I wouldn’t call it pounding, and it wasn’t that hard. The garlic mashed up quite easily, I think the freshness contributed to that. As well as the freshness of the basil as well, it had been washed before hand. The pine nuts were toasted on mum’s tava-this implement is normally used to make her chappatis-and the pine nuts were dry toasted. I may have over toasted a few of them, but that actually added to the flavour.

I deliberately made a small amount; enough for a piece toast, I found.

The taste test?

Lovely. Perhaps less garlic, the recipe does actually stipulate less than I used. I was feeling enthusiastic. And more cheese. Will definitely try this again.

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