Homemade pesto (recipe from Italy)
I make pesto myself, which I learned living in Italy. Basil with small leaves is best. Remove the leaves from the basil, wash and dry. Put them in a mixer (the one for frappe) so that there are leaves up to half a cup, add one clove of garlic, a pinch of pine nuts and salt, as desired. (I improvise by adding some walnuts).
Cover the mixer with a larger lid and add olive oil through the smaller one, until you get a mushy mass. You can pour it into ice cube molds, freeze it. When it’s frozen, take out the cubes and put them in a bag, I’m telling you this because I only have 5 molds, and that’s how we like to eat homemade pesto in the winter.
My son only ate pesto until the age of 5, so I had to invent something.
It’s better when I use a mortar and pestle.
I add Parmesan and hard sheep’s cheese to the pasta itself.
Preparation time: 5 minutes
Cooking time: 5 minutes
For 6-8 people
Ingredients:
¼ cup of water
1/3 cup granulated sugar
2 tablespoons of wine vinegar
1/3 cup chopped fresh mint
Preparation:
- Mix water and sugar in a saucepan.
- Stir over low heat until the sugar dissolves.
- Bring to a boil, add the mint and continue stirring for 5 minutes.
- Remove the pot from the heat.
- Put the mixture in the sauce pan.
Serving: Allow to cool at room temperature and serve with roast or lamb medallions.
