Hey Besto!

My best pesto yet ~ besto!

My best pesto yet ~ besto!

I got all experimental on the weekend and whizzed up this vibrant green sauce. Pesto is easy enough as it is, isn’t it? Well this one is even easier.

I left out the nuts and I substituted the Parmesan for goat’s fetta so it’s nut free and dairy free which means it’s a winner for even the sensitive folk.

Ingredients to serve two:

  • 1 x bunch basil leaves, washed and torn.
  • 2 Tablespoons of cubed goat’s fetta, I used the South Cape Island marinated goat’s fetta and only used 8 cubes.
  • 1 x garlic clove.
  • Olive oil, salt, pepper and a pinch of sugar.

Method:

1. Start by pulsing the basil leaves with a little olive oil just to get things going.

2. Then add the cheese and garlic and blend like a mo’fo’.

3. Season to taste and add olive oil until desired consistency.

4. Optionally, add a lick of cream if you like creamy pesto.

I prefer to use my stick blender for pesto as it usually gets all stuck down the bottom of my tall blender and hard to scrape out.

This is how I served it up:

Actually it is very good.

Actually it is very good.

I returned the cooked pasta to a pot, poured over the pesto and gently heated through some frozen peas.

Then I stirred through diced avocado and halved cherry tomatoes. Another turn of the pepper grinder and it was tuck-in-able!

Seriously, I may never use pine nuts or Parmesan again. Pine nuts are so damned expensive and it’s heaps easier to blend an already soft cheese than a hard cheese. And anything that makes my work in the kitchen easier is a winner with me.

One might like to add protein to this meal with the addition of a nut, but you can use walnuts or almonds instead of pine nuts. Or you can make a salad and garnish it with dry-roasted nuts. Or you can stir this sauce over some browned chicken pieces or toss through some diced bacon (which removes it from the meatless category!). Personally I was feeling well fed after a big bowl.

Basil contains the minerals iron, calcium, manganese, magnesium and potassium (blood, immune system and structure); and the vitamins A, C and K (immune system and structure). Its distinctive aroma is tell tale of the volatile oils it comprises, which have potent anti-microbial activity. One might like to chew basil leaves or make a point of cooking with them when there’s been a tummy bug about the house.

~Go on and give this a whizz you’ll be well pleased with yourself!~

Green means GO!

Green means GO!

~Yours with a pasta slurp of satisfaction, K180, x

 

 

 

Comments

  1. Yum, Thats all! You are so inspiring.

  2. This is probably the 100th time I have revisited this recipe! We love it over here :)

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