Pssst Pesto

By Gail Foster, Blackmans Bay, Tas.

Pesto is an easy solution to the perennial ‘what to eat next’ challenge. Stir through pasta, dollop onto a baked potato, add to a soup or casserole that needs an extra zing; the solution is as easy as a walk to your freezer for your homemade supply. For summer munching, stir through a dip or add to salad.

Pesto is highly nutritious and super healthy. Make a bulk supply and wash, chop and blend while ingredients are in season. Take a portion out in mid-winter for an easy serve of green goodness.

Greens that I have tried from my garden in the temperate climate of southern Tasmania are parsley (Italian or common curly leaf), rocket, arugula (heritage form of rocket), coriander, basil (grown inside in a pot), land cress and Vietnamese mint, baby spinach and kale leaves. I have a friend who makes pesto from nasturtium leaves but I have not tried this.

Pesto originated in Genoa, Italy, and the word pesto means to pound or crush. Traditionally, basil and olive oil were used. You may substitute any of the greens I’ve mentioned, either alone or in combination with basil. I always use virgin olive oil, but you may substitute an oil of your choice, cold pressed for preference. It is best to use fresh greens but I have used greens from the freezer. Freeze greens until you have enough to use. The original recipe uses pine nuts but I add whatever I have. I have successfully used walnuts, almonds and hazelnuts. I now have hazelnuts from a backyard tree so can grow everything except the oil.

Basic r eci P e

2 cups of basil or other greens

2 lge garlic cloves (or more to taste)

1/3 cup of pine nuts or other nuts – roast nuts for added flavour

1/2 – 2/3 cup of olive oil

1/ 2 cup of grated Parmesan cheese salt and black pepper to taste

Combine greens, garlic and nuts in a food processor or mortar and pestle. Slowly dribble in olive oil until the mix is smooth. Add cheese quickly and stir.

Create a cheese-free version by leaving out cheese and adding more nuts. Add a squeeze of lemon juice or a little preserved lemon if desired. Use fresh or store in portion sizes in the freezer. Consider freezing some in an ice cube tray for a quick dose of instant summer zest. Enjoy! T