Fresh Herbs and toasted Nut essences whirled into...
a blissful roasted Tomato PESTO special.
Some of you may
have made PESTO sauce authentically with the...
pestle and mortar?
Well, kudos to you...because it's sooo not my style to 'pestare'.
In other words the verb which gave the ultimate name to PESTO. Many of us have also taken the essence of what the classic Pesto consists of and slowly modified the original 'Pesto Genovese' to suit our practical and mostly culinary tastes.
With all the fragrant herbs...
I certainly have given my personal whirl on this recipe a multitude of times.
Now, for those that never heard of or ever had PESTO...here is a summary:
The Ligurian region within Northern Italy originated this aromatic sauce concoction consisting of: basil, nut, garlic, cheese and oil.
The basil plant had slowly found a perfect growing environment in the Ligurian area as well as in the Provence region of France. Initially, this plant was growing wild in the North African fields to be later grown in India for domestic uses and then finally carried over to Europe.
Originally, the 'Genovese' from Italy made this 'Pesto' with a blend of basil, garlic, pine nuts, hard salty cheese such as Parmeggiano all blended with olive oil.
The French made a similar pesto named 'Pistou'...which, although similar...was different by excluding the pine nuts and using a little parsley instead of basil. I do appreciate Pistou, however, due to the lack of nuts...pasta doesn't latch onto this sauce as well!
There exists a plethora of Italian regional pestos including one with sun-dried tomatoes from the 'Sicilian' region and also one incorporating roasted red peppers in the 'Calabrese' region.
Other nationalities as well have adapted this type of sauce to their regional cuisines by changing the varieties of herbs, nuts and cheeses used.
I am no different...I just couldn't leave well enough alone...
I needed to make a Pesto my way.
Well, in truth, we don't always have bunches of fresh basil at hand do we?
Speaking of a fresh bouquet of basil...
my Mother-in-law features prominently...
into my Pesto making experiments.
Usually...
I would describe
my Mom-in-law
as excessively generous.
However...
when it comes to her
basil herb patch...
not so much.
Every summer, I go through this mini begging session with her.
Since, I no longer have my house garden plot...
I've been feeling so deprived at my new transitional apartment rental.
Poor little me...sacrifices had to be made when we decided to downsize ;o)
I've had to rely heavily on her kind sharing of her precious basil leaves.
I did actually contemplate mooching some off the communal garden...where no one has used one basil leaf yet!
However...I quickly let go of that sneaky idea.
I was afraid to get caught and tarnish my squeaky clean reputation.
After all...Mom did teach me right from wrong ;o)
My Mom-in-law and I have a special song and dance we go through every time.
I ask her for basil...she asks me
"how much do you need"?
This loosely translates to...{don't forget that I still haven't made the yearly tomato preserves yet.}
This loosely translates to...{don't forget that I still haven't made the yearly tomato preserves yet.}
Late August is when her precious basil unites with her tomatoes...
afterwards...she eases up on her tight stash.
afterwards...she eases up on her tight stash.
The only problem with that is the basil leaves turn harsher in texture and in taste.
This year, I wizened up...
I decided to be bolder about my needs.
I decided to be bolder about my needs.
Therefore, I've gone bigger in the asking department.
Well, at least have enough basil for a few pesto jars made per picking.
Slowly but surely I get what I reasonably need to get me through the winter months.
FYI...my Mom-in-law never made Pesto...
not interested in making it...and probably never will.
Now...you tell me...
who am I to tell her what she's missing out on?!?
What else do I do differently?
...as opposed to
raw garlic cloves.
I also rarely add the cheese up front.
I usually enjoy adding it freshly grated on the designated meal...
which gives me leeway in different strong cheese selections.
The following latest Pesto creation has been enhanced with the addition of roasted Roma tomatoes sweetening the pot of parsley and basil leaves.
2 Herbs roasted Nuts Tomato PESTO
yields 4 small glass jars ...about 4 cups (500ml)
PRINT recipe from HERE
(American / Metric measures)
. 2 cups (40gr) Basil leaves (loosely packed)
. 2 cups (40gr) flat Parsley leaves (loosely packed)
. 2 roasted Roma tomatoes * (8-10 slices)
. 3/4 cup (125gr) pre-roasted ** nuts combo of 3:
Almonds, Hazelnuts, Walnuts
. 1/4 cup (45 gr) sunflower kernals (seeds)
. 2 tbsp. (30ml) roasted garlic ***
. 2 cups (500ml) extra virgin olive oil
. pinch of sea salt
...
. 1/4 cup (45gr) any type of hard salty cheese
yields 4 small glass jars ...about 4 cups (500ml)
PRINT recipe from HERE
(American / Metric measures)
. 2 cups (40gr) Basil leaves (loosely packed)
. 2 cups (40gr) flat Parsley leaves (loosely packed)
. 2 roasted Roma tomatoes * (8-10 slices)
. 3/4 cup (125gr) pre-roasted ** nuts combo of 3:
Almonds, Hazelnuts, Walnuts
. 1/4 cup (45 gr) sunflower kernals (seeds)
. 2 tbsp. (30ml) roasted garlic ***
. 2 cups (500ml) extra virgin olive oil
. pinch of sea salt
...
. 1/4 cup (45gr) any type of hard salty cheese
(optional and not in this recipe)
* TOMATO...roasting: refer here for easy instructions on roasting tomatoes.
** NUTS...roasting: Pre-heat oven at 350F/ 180C /Gas 4. Roast the Walnuts for about 8 minutes...Hazelnuts for 12 minutes...Almonds 14 minutes. The skins of hazelnuts can be rubbed off partially with the aid of a dry tea towel...however, this is not a necessary step.
PREPARATION:
. Place everything [except for a reserved 1 cup (250ml) of the oil]...
into a strong blender or small food processor.
into a strong blender or small food processor.
. Prepare herb leaves by carefully washing and spin-drying...or...towel drying them well.
. Pulsate the ingredients at first and then continue with a strong blitz.
. Pulsate the ingredients at first and then continue with a strong blitz.
. Add the rest of the oil and blend until creamy smooth.
. Pour into individual small glass mason jars.
. These jars will do very well in the freezer for up to one year.
In the refrigerator...it will keep one week.
Just make sure that there's enough oil covering the surface.
PESTO can be used on a variety of dishes:
Salads, appetizers like dips and spreads...meat and fish dishes...on steamed and grilled vegetables dishes...especially potatoes, soups and pasta dishes of all kinds.
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When using PESTO sauce on any selected dish...
I highly suggest adding the grated salty hard cheese at that time.
I've found that it makes all the difference in how versatile your PESTO can be.
I've found that it makes all the difference in how versatile your PESTO can be.
I really hope you get to make this very fragrant and delicious sauce topping or spread.
Do you have a favourite way to prepare your personalized PESTO...
or do you stick with the classic recipe?
Flavourful wishes,
Foodessa
The following RECIPES...may ALSO be of INTEREST:
. PARSLEY sun-dried TOMATO PESTO on PASTA
. ROMESCO SAUCE goes ITALIAN my way
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Posts
63 comments:
Either of your pesto combinations would be more than welcome at my table. I tried to grow basil on my patio but will little sunlight it did not provide as in previous years. Mind you the shade from the maple tree was more than welcome!!
What an amazing and fresh sounding pesto, you are making me hungry :). Now I want dinner already.
*kisses* HH
Refreshing and nutty Pesto! Basil plant looks tender and full of life. Lovely recipe shall try it soon. May be replace Indian Tulsi leaves for Basil in this Pesto.
I smiled as soon as I saw this post and it's stories surrounding it. Your mom in law seems to be a very special lady.
We have picked our basil from our own garden, and yes there is a time just right to pick it before it's freshness turns. I've experienced the difference.
We made our own pesto and we usually make it with pine nuts. Since none were at hand we used roasted almonds and plenty of fresh garlic and olive oil. We also put the cheese only when served, that way we can get different flavours.
I use pesto mostly with pasta but I also enjoy it when making a quick omeletta. It's very good on a baked potato and different vegetables.
So many different ways to eat it....must say I can also appreciate the many suggested ways you gave us, (walnuts, hazelnuts) never thought of this mixture and with dried tomatoes, that's interesting. Also, didn't know it could be frozen, we keep our jars in a cold pantry next to the wine cellar.
Claudia, I always enjoy and look forward to your every post. Love trying your delicious and simple recipes you so well take the time to present.
Your blog is so pleasant to discover, and those pictures....makes me feel I'm right there too!
Thank you so much.
Nini
What a delightfully flavorful post, I love your pesto, and I think the addition of sunflowers seeds is divine. I love visiting your site, thier is always something extra special...best wishes for a happy monday
sweetlife
Once again, I'm bookmarking another of your posts...this is by far my most favorite post I've read on pesto...so much color, so much flavor! Thanks for sharing!
Claudia, I always lover your photos...and the pesto sure sounds so yummie with all the variety of nuts in it!
Oooh dear Claudia, how I love your funny & entertaining posts!!
I am sure that your mother in law never would make such a delight of a fragrant pesto!! I always make my own personalized pesto's, I like it that way!! Once you have made your own,..there is no turning back!
MMMMMMMMMMMMMMMM,...!! I will make it!! thanks!
I've always wanted to try pesto. I like this tomato version!
haha that's funny. Your mother-in-law is having such a fresh and beautiful herb! I'm planting basil but it doesn't beautiful like hers. Well, it turns out better and lives longer than I thought. Look at the tomatoes, oh my, that's beautiful. Thanks for the info on Pesto. I made mine the other day for a sandwich.
I take all pestos. Basil, parlsey, roasted red peppers, tomatoes...I'm in. I could just smear it on a cracker. Too bad you didn't live closer...all my basil seeds sprouted and I have about 35 or 40 basil plants....
Meanwhile, the photos are just so inviting, Claudia. I could move in to the photo.
Woman, I am still getting over your amaretto post with butterscotch and french toast and now this?! Swoooooon! I, too, have garden envy and used to have the most fabulous herb garden in Sydney, esp. growing Vietnamese mint and lemongrass. Now I have to beg also or "shudder" buy from the store. (although I do get local herbs in our CSA when in season!)
YOur mother in law does not know what she is missing and I would not steal from her to keep good family relations! I WOULD however bring some of YOUR pesto over so she can try and then be more generous with her basil! haha! I love that you are suggesting hazelnuts, such an Italian nut.
Ok, I do a pistachio mint pesto with lamb kebabs marinated in garlic and preserved lemons. And a cashew cilantro pesto for Asian style fish and chicken!
Photos are fab, as always, Foodessa Fairy! x
Great info on pesto! I'm like you, I have to live off my mom's generousity when it comes to basil -- she has a wonderful garden! Your recipe sounds delicious and I love how you used 3 different kinds of nuts!
Beautiful sweet basil, I can see why your mother in law guards it the way she does, lol! You have really used it in a wonderful way and she should be proud of you and your accomplishments with her basil:-) I was thinking you might find one of those urban garden plots to go into where you could grow all the sweet basil that you like. I know that I get into my basil plants all summer long, they like being trimmed on a regular basis, too bad you don't live closer so I could share:-)
A great combination of flavors. I love the difference roasted garlic makes.
I love the sound of this pesto! The roasted garlic and tomatoes must give it such flavor. I have plenty of basil, and I'm going to try this!
I'm afraid I've never made pesto in a pestle and mortar though I have a huge and sturdy one. I would never have seen the connection between pestare and pesto, if not for you!
Your recipe is lovely! And so inspiring - it's making me look at my pestle and mortar with new eyes ;)
I don't think there is any herb sweeter than basil and any other that gives me so much grief! I have given up trying to grow it!
A very creative pesto, and delightful combination of ingredients. Well, well mother-in-laws...what can I say that you don't already know? ;o)
I am seriously jealous of you having all the fresh herbs handy (well, even they are from your mother-in-law)! How could everybody know about the gardening, while I am so hopeless in it??
Fresh pesto tastes best!
Angie
I love nuts and pesto! Tomato pesto is my preferred, so what a wonderful recipe for me :)
This sounds amazingly good. I often freeze pesto, it freezes well and I have it long after the season. I wonder if you have ever tried freezing this recipe.
Again thanks for a creative recipe.
Patricia
I can't get over all of the gorgeous photos Claudia. I know I would love your pestos, although it's not something I make myself and I'm not sure why. Perhaps you've inspired me. I have some basil in my herb garden just waiting for me.
Sam
I was just thinking of harvesting and making pesto. Since I did your roasted garlic (love it), I going to go that route. I generally use walnuts but am intrigued by your mix of nuts. I don't add parmesan to pesto that I'm going to freeze because it seems to work better for me that way. One must have pesto in the freezer to get through a harsh winter--or a winter anywhere, harsh or not!
Best,
Bonnie
Well, Claudia, if you lived in my neighborhood, I would share our almost overwhelming bounty of basil! My little front yard garden has done pretty well, and my friend Gigi has wheelbarrows full at her urban farmette.
Love including nut varieties--pine nuts have become so pricey.
I, too, prefer to add the cheese at the end.
Very fun post---
Pesto is really food for the Gods. Your recipes sound so fresh and wonderful. Thanks for the post.
Claudia, I haven't started any pesto yet so far! Your recipe sounds so easy & the ingredients look so colourful. I love when you added in tomato too! Thanks. It's in my list to do. ^_^ Hope you're having a fabulous day.
Blessings, kristy
Your mother in law has a beautiful basil plant, I'd be begging too! I love the look of your pesto. It's definitely one of my favorite flavors. thanks so much for sharing!
I love pesto and I love roasted San Marzano tomatoes. I stick to the traditional Italian style of pesto but I think I may have to try your more diverse version. It looks wonderful. What lovely blog you have.
Love all the photos! Sounds delicious!
A very creative and delicious pesto! I love the three nuts in it!
I really enjoyed reading about the little dance your mom-in-law and you do! Very unique pesto with the use of a variety of nuts (yah, me a nut freak too!) and the tomatoes.
Lovely. Want some on my fish now!
Ciao, Devaki @ weavethousandflavors
Divine pesto recipe, Claudia! I use roasted garlic too....such a difference.
Kudos to your kind MIL!
A delightful pesto! Very flavorful and so tempting. I love trying new pesto combinations.
cheers,
Rosa
I could not agree more, gotta roast the nuts and the garlic to get a great pesto. Thanks for all the fun basil facts. I love a tasty pesto sauce & there are so many uses for it! xo
What a great post, Claudia. I love how creative you are with your pesto recipe and the addition of hazelnuts is brilliant. It sounds like you have a very special relationship with your MIL.
great pesto and instructions, it doesnt get much fresher than this recipe! looks awesome!!!!
Claudia!
Your pesto recipe sounds so delicious, and I must say healthful too. I imagine it making a superiorly healthful meal over some gluten free pasta;)
By the way, your Mom-In-Law's basil plants look luscious. I can see why her generosity stops short at the thought of them (smile).
Claudia
You crack me up with your descriptions of your exceedingly generous mom in law (except with her basil, of course) and your thought of stealing some from the community garden! Too funny! I see so many people here in Beirut growing it in an old tin can on their balcony, how about that idea?
I would trust you with any pesto with my eyes closed and my mouth open.
Nothing can be as fresh and as homemade as this. You put the roasted garlic to good use in this pesto too :)
I haven't used my basil for pesto yet, but you've inspired me to use different nuts when I do! Beautiful photos as always! I especially like the one depicting the colorful, fresh ingredients in the food processor. Have a beautiful day, Claudia!
Just wonderful personal touches to a classic. I was actually in the town where Pesto is from, in the Cinque Terre...many moons ago. I love the stuff but don,t think about using it regularly.
Thank you for all the many comments you left ;-)
Hi Claudia how are you doing? It's been a while. Back and forth from the hospital and now doing much better.
I missed your posts which have amused me so much.
Just took your recipe on Amaretto toast. Your main squeeze is a lucky guy!
The garlic post was amazing and now you even put it in your pesto!
Your MIL must be in love with a great DIL like you ;D
Everything is gorgeous!!!
Sorry to have missed so much.
Frank is back.
while i love traditional pesto and your twist on it, my favorite pesto of all is made with cilantro. so good!
Queen Bitty thanks you for the compliments!
Claudia, I loved the tale about you, your mother in law and the basil! :P And she has never made pesto with it? That's amazing! Maybe she figures she'll do the tomato sauce and you can do the pesto :)
yum! everything looks so fresh and flavorful!
Love your presentations & your Momma-in-law sounds wonderful. Adore freshly made basil pesto, this one looks delish.
Adore pesto is an aromatic and flavorful combo but I never knew the diverse sources and variants, thanks for sharing!
Btw incredible your nutty recipe is utterly yummy :)
Cheers,
Gera
Claudia, you're a real hoot. You must have quite the relationship with your family members. You seem to be a pleasant force to reckon with. LOL
The photos are stunning. Those flowers will become my desktop! Hope you don't mind me borrowing it for a while.
I've never made pesto in the way you described. I feel that I need to up my game in the kitchen.
It was as usual, great to pass by,
Francesca
I'm embarrassed to say that I've never made pesto. I have a friend who makes it during the summer when basil is abundant, then freezes it in ice cube trays for the rest of the year. I'll have to give this a try!
Thank-you Claudia for the heart-felt comment. It strange, often there are no mistakes. We come together from all over for friendship and support in life. I often think of it as fate. It sounds like you and your mom have been through so much. I'm so happy she's healthy now!!
It's so nice to meet you! I should have said that first. :)
Christine has a great blog and a wonderful heart! I am lucky to have spent some time with her that very snowy week in New York.
Laura
Hi Claudia: Very interesting about pesto and basil. Can't imagine a field of basil, must smell intoxicatingly wonderful! Thx for sharing your pesto recipe.
Was that roasted garlic in the muffin tins? Please, do tell!!
I very much enjoy your photos and supporting images in your post. Always a pleasure.
I adore pesto! I've only made it with pine nuts or walnuts. I'd love to try your roasted nut tomato version. It sounds and looks fantastic!
Great post with beautiful photos...Love this pest, and like you I am all about the food processor for the task :)
I have some beautiful basil and I'm getting ready to make pesto. Wish I could share it with you! Great idea about the cheese and such a fresh delicious sounding recipe! I make have to make a few varieties!
This reminded me of my Mom and her rosemary! She would allow me five needles of it when I asked - if I was lucky. Your pesto is fantastic with the roasted tomatoes and garlic! Such intense flavors. I make pesto a lot and have experimented with all sorts of different nuts, herbs and vegetables. I just love it!
Hmm, delicious. I love pesto, but I usually make mine pretty basic...basil, pine nuts, garlic, parmesan...I like your addition.
this looks fantastic!! I love making pesto in my food processor... a thousand times better than the pre-canned stuff. This nutty sunflower version looks particularly great!
THAT is unbelievable! I just know how awesome it would taste. very lovely, nice story too! S
I love the combination of herb and the fresh basil. Your pesto sauce is fresh and delicious and the use of nuts make it just great!
Your pesto is simply amazing!! I would never have added tomatoes or all those nuts.....wow....I have made sun dried pestos, and roasted pepper pestos, but this sounds so much better than any of those! Thanks so much for sharing this wonderful creation!
Your pesto is gorgeous to look at and sounds wonderfully delicious. It is always a treat to visit here. I hope you are having a great day. Blessings...Mary
Pesto is one of those delicacies I usually see on a menu where I know I'm going to have a great pasta dish with. It never occured to me that it could be made easily and in so many ways. I might not have a MIL to contend with and I may not always have access to fresh herbs, but I owe it to myself to give pesto sauce a try.
Thanks for your generous moments of life and for inspiring me to get out of my box ;D
Kimberly
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