Uffffff! I’ve been busy. I know it’s been a while since I published my last post, but it’s crazy busy in the office and I have a few other things on my plate- nomen omen!- hence I don’t cook. Enough to say, two days ago on my
work way ( you see!!) back home from work I ended up eating kebab, while talking to my sister on the phone. I mean, she was talking, I was eating, I was also thinking that it was completely dark. No, November it’s not my favorite time of the year for sure. I wake up – it’s dark, I leave the office- it’s dark again, and jogging is not as much fun anymore. You just run through the park, looking around and hoping there is no one in those bushes along the alley!
I come up with this recipe last Sunday. My boyfriend said he was going to the shop to buy some pesto, because he wanted me to make pasta. I have never made pesto before, yes! And I had all the ingredients, so why not to make it at home?? It was a good excuse to try my new food processor as well. Well, it’s not that new. I bought it last year as my Christmas present, thinking what I was going to cook using that thing. I’m sure you can easily imagine how many times I used it … After I made this pesto though, I will be using it more often. The aroma of fresh basil and the olive oil in my kitchen was almost decadent! You can say, but pesto is a summer dish. My pesto is more of a winter version. I added pistachios, hazelnuts, walnuts, sunflower seeds and lost of garlic- it’s perfect for this cold! Lots of vitamins and natural elements in one small jar of pesto. As for the tomatoes- the answer is simple. At the beginning I thought I added too much salt, so I wanted to make the taste a bit milder. The only thing I come up was to add some fresh tomatoes. And it worked perfectly! Tomatoes very nicely balanced the combination of nuts, the garlic and basil. You can keep this pesto in the fridge for two, even three days. I made it again for my today’s lunch, because I didn’t have time to cook, and it takes maybe 10 min all together to prepare it. It’s really yummy with pasta fusilli. I hope you can try it at some point during this cold time. One more thing. If you’re planning on a romantic date the same day, better make sure your date eats that pesto too- remember lots of garlic!!- otherwise leave it for another occasion. Don’t tell me I didn’t warn you 😀
Makes at least 4 servings, preparation 10 min not more in the food processor
- 30 g of pine nuts
- basil- as much as you want, I used 5-6 stems, the sprigs are of course the best ones
- 1 tablespoon of sunflower seeds
- 10 hazelnuts
- 2 tablespoons of pistachios- already chopped
- 4-5 walnuts
- 2 cloves of garlic
- 2 medium sized tomatoes
- 5-6 tablespoons of olive oil- make sure it’s a good quality one
- salt and black pepper
This is probably the easiest recipe I ever published, but still so good! Simply throw everything into the food processor- apart from the tomatoes, and blend all the ingredients.
Whe then pesto is almost smooth, cut the tomatoes in bigger pieces and add them to the pesto. Mix all together again.
Once the pesto is ready, taste it to make sure you like the seasoning- you can still add some salt or pepper. In a large pot boil some water and cook fussili. When the pasta is ready just combine it with your freshly made pesto.
By the way- don’t forget that the best way to combine the pasta and pesto is to add 1-2 tablespoons of water from the boiling pasta. The taste is going to be much nicer and the pesto will be warm. I really hope you are going to like it!