The days are getting shorter and the nights are getting colder and the basil will soon die back, so its time to harvest my basil and make pesto.
In the past I have used Marcella Hazan’s method, but to try something different I turned to my other Italian cookbooks and came up with a recipe in Stephanie Alexander and Maggie Beer’s Tuscan Cookbook. I guess most pesto recipes are fairly similar but this one differed from what I have done before by toasting the pinenuts prior to blending. The ingredients are:
100g pine nuts
175ml extra virgin olive oil
2 cloves garlic
1 packed cup of basil
freshly ground pepper
50g freshly grated parmigiano reggiano
50g freshly grated pecorino
I had enough basil for 3 quantities of the above and the thermomix did the rest.