Roughly, To Taste and Texture, Combine:
Basil Leaves - 8 cups of leaves
Olive Oil - 1 half cup
Pine Nuts- 1 half cup
Garlic - 1 full bulb
Parmesan - 1 cup
Mint - 8 sprigs [leaves only]
Parsley - 4 sprigs
Anchovies - 1 small can
Nutmeg - 3 pinches
Balsamic Vinegar 2 Tbsps
Salt and Pepper
In a food processor, combine Olive Oil, Pine Nuts, Garlic, Anchovies
Gradually add Basil, Parsley, Mint until mixed [do not puree]
Add Parmesan, Nutmeg, Mint, Salt and Pepper
This once-secret recipe for "Urban Peasant Pesto" was passed to me by two men named John. The pesto is worth it's weight in gold. To make the 5.75 pounds of pesto pictured above I picked a well stuffed grocery bag of basil leaves from my Urban Garden Project. They have since grown back and I am almost ready to pick again. [See Photo]
Walnut Variation: Lately the price of Pinenuts (pignolias) has gone through the roof... Walnuts are a tastey and more affordable alternative. I actually prefer the "Walnut Variation". Also in lieu of olive oil try using walnut oil. Your palate will be pleasantly surprised, and your wallet will suffer less.
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2 comments:
Have you ever tried Arugula Pesto?
My Aunt used to make it but I don't know what her recipe was. It was fantastic. Time to call Auntie M
that looks good
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