If this isn’t the simplest recipe in the world, my name is not Chrystler Jennings the III. No I do jest, in all seriousness there are simpler recipes out there, such as not boiled egg. Pesto is among the simplest and least time consuming recipes I have ever made. Additionally, it is one which will keep well and last a long time after is made.
- 1 large bunch of basil, leaves only, washed and dried
- 3 medium cloves of garlic
- one small handful of raw pine nuts (lightly roasted in a pan with no oil)
- roughly 3/4 cup Parmesan, loosely packed and freshly grated
- A few tablespoons of extra-virgin olive oil
Some recipes ask you to hand chop all the dry ingredients with a mezzaluna knife, adding olive oil to the form a paste. While I understand the therapeutic and practical ramifications of such an act, I find it barbarously wasteful of precious time. While hand cut pesto is often better quality and allows one to separate the ingredients more clearly, my preferred method is to blend it with a machine
If you are lucky enough to possess a Moulinex or similar small blender, put all the ingredients in it and pulse it a few times. Then scopp out the pesto and put it in a jar, ready to be used at will. Easy as pie.
Pesto is among the easiest dishes to make. I like to alternate the Parmesan with either Pecorino Romano or Chilli Pecorino to give it a bit of a kick and for better melting once added to your gnocchi. You are of course at liberty to use other pasta, but in so doing, you will secure your place at Broadmoor psychiatric hospital.