I tend not to make pesto. Don't get me wrong, I love pesto, but pine nuts are expensive (not to mention hard to find) and I don't usually buy fresh basil -- I also tried growing it here and it does not agree with my area, indoors or out. My husband brought a huge bunch of fresh basil (reduced price! 10p and in super good condition!) back from the store and I figured it was high time I made a batch of pesto.
Traditionally, pesto is made from basil, pine nuts, garlic, and olive oil (pureed in a blender or food processor, or smooshed* with a mortar and pestle)...and Parmesan cheese, but I don't eat cheese, so I always skip that bit. Anyway, like I said, pine nuts are expensive, so I thought I'd try something else.
|Why does it look so creamy? I don't know, but it was delicious!|
There are other variations on pesto. I've made it with walnuts instead of pine nuts and ramsons (they grow wild here and are absolutely everywhere in the spring!) instead of basil and garlic. I've also seen it made with cilantro instead of basil.
Do you make any other variations? Do tell. I've often read one should make a large amount, store it in a clean glass jar, and refrigerate for later, but I generally only make a day's worth at a time. I've tried making larger amounts in the past, but they seem to go mouldy pretty fast in my fridge. :/
* Okay, the culinary word is ground, but who cares. Smooshed sounds so much more fun!
** Not that it's not clean, it is, I just didn't feel like cleaning it after making pesto.