two pesto variations

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During the summer I buy large bunches of fragrant basil at my local market. And I make my own variation of pesto replacing pine nuts with walnuts and parmesan cheese with pecorino cheese. Once you’ve got all the ingredients assembled, it takes less than 5 minutes to make.

Ingredients

5-6 ounces (2 healthy bunches) of fresh basil leaves
1/2 cup walnuts
1/2 cup grated pecorino cheese
1-2 garlic cloves
1/4 teaspoon salt
1/4-1/2 cup extra-virgin olive oil

These measurements are completely flexible. Add more or less to your liking.

I can’t get enough of this pink garlic from Provence. I’m never without.

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Whiz all the ingredients in a food processor, toss with cooked al dente pasta, and serve with a cooled, light red like this lovely Saumur from the Loire Valley. It’s that easy.

Note: pesto isn’t just for pasta. Dollop it onto a tomato-mozzarella-onion salad or grilled chicken, bruschetta, pizza, scrambled eggs, etc.

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The second variation of pesto uses pistachios instead of walnuts or pine nuts –

  • Quickly roast (or toast) 100 grams of pistachios in a dry frypan or under the grill.
  • In a blender or food processor mix the pistachios with the leaves of one bouquet of fresh mint, the juice of one lemon, 10 cl olive oil, 50 g of grated parmesan, 3 garlic cloves and 3 tablespoons of water. If too thick, add a bit more water. Salt and pepper.
  • Toss with al dente pasta and top with grated parmesan and lemon zest.  

I’d be inclined to serve this with a fragrant white wine, like a Gewurztraminer that I sampled a few weeks ago; a sweetish, floral varietal grown in the Alsace region of France. Alsatian wines are delightful; lately I’ve been giving them more attention.

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