Pesto, pesto and more pesto

The Pestos of Italy are among my favorite pasta sauces. I have written about some of them before, the famous Walnut Pesto and Two others. Today I write about the art of pesto creation.

Many Italians have a garden or a sunny windowsill where herbs are grown. When pesto is desired a formal recipe may be used or a look at the garden and the pantry will decide what the pesto is to be. No matter what country you are in you can do the same. Use the approximate proportions given in this recipe and create your own. The video gives a little information about the evolution of Italian food and the recipe will follow.

  • 3 cloves of garlic
  • 1/2 cup Grana Padana
  • 1/2 cup Pecans
  • 1.5 cups fresh herbs, mix of basil and parsley
  • Splash of lemon juice
  • Olive oil til texture is realized (it will vary depending on your nut choice, the dryness of the cheese etc.)
  • Enough pasta water to bind it to the pasta.

Use the contact form if you create a great pesto at home and I will print a guest post of your creation if you so desire.

Published by Chef Wilder

A chef who has been specializing in Food tourism for several years. I decided to launch this to put in one place some of the simplest ways of making food primarily because I am seeing people in the grocery for often the first time due to the Corona outbreak who have no idea what to do with food once they get it home. In the US I became known as the Food Stamp Chef for publicly taking on both the establishment in D.C. and personally living under a food stamp budget twice in my life for two months at a time. #SocialSolidarity

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