Green pesto // Pesto Genovese
sreda, december 02, 2015
ENG
Pesto Genovese is one of my favourite recipes - made quickly, only a couple of ingriedients to buy, everything else is in a pot on the balcony and in kitchen cuboards anyways. It is my all time favourite quick lunch and it tastes seriously amazing. Made fresh it can be stored in the refridgerator for up to two weeks. But it never stays that long, it is just too good.
My dear friend Nina gave me her homemade pesto at first before giving me the recipe, which is simply the best. Thank you! It is so good, there's never been a question what would be one of my first posts.
Ingredients:
- a handful of basil leaves, sometimes I keep the stalks, it makes the pesto crunchier
- a handful of Parmeggiano - Reggiano
- a handfull of pine nuts
- 2 or 3 cloves of garlic
- 2 or 3 cloves of garlic
- salt (pepper)
- good extra virgin olive oil
Depending on how much basil has grown I change the dosage of other ingredients.
The how-to:
Easy peasy. Layer the pine nuts, garlic, basil leaves and parmesan cheese with olive oil and mix with a hand mixer and season to taste (a bit less salt, a bit more pepper). Put the pesto in a jar and into the fridge until you're hungry. Well, I'm hungry quickly just because I know how veeery good it is.
SLO
Pesto Genovese je eden mojih naj receptov - narejen je hitro, nakupiti je potrebno le nekaj potrebščin, ostalo raste na balkonu in se tako ali tako potika v predalih kuhinje. Je eden mojih najljubših receptov za hitro kosilo in je odličen. Najboljše? Lahko je do dveh tednov v hladilniku. A navadno ni, ker je predobro.
Moja prijateljica Nina mi je najprej dala domači pesto (ne le parkrat) in nato še recept, ki je enostavno najboljši. Hvala! Tako dober je, da je jasno, da mora le-ta biti eden mojih prvih objav.
Potrebujemo:
- pest bazilikinih listov, včasih ohranim se stebla, ker je tako bolj hrustljavo
- pest naribanega parmezana
- pest pinjol
- 2 ali 3 stroki česna
- 2 ali 3 stroki česna
- sol (poper)
- dobro ekstra deviško olivno olje
Dozo povečam glede na to koliko bazilike je zrastlo na balkonu.
Priprava:
Je zelo enostavna. Plasti pinjol, česna, bazilike in parmezana prelijem z olivnim oljem in zmešam s paličnjakom. Dodam sol in poper po okusu, soli manj, popra več. Nato pesto pospravim v kozarec in v hladilnik, dokler nisem lačna. Kar je hitro, ker vem kako zeeeelo dobro je.
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