Have you ever had the feeling, “Agh I wanna eat this now!”? I have it once in a while. It’s sometimes Takoyaki(octopus balls, famous food from where I’m from), sometimes Egg-rice(Japanese typical morning dish), or sometimes it’s basil genovese.
This happened recently, and luckily I found basil leaves in my fridge. Big Thanks to me grabbing it at supermarket! I happen to buy lots of grocery without purpose. And I get basil leaves at least once a month. I love to look in my fridge, and pick veggies and meat/fish, then think what I can make with them.
I found basil leaves, but couldn’t find pine nuts.(it’s usually in genovese pesto). I randomly looked into my “snack box” where I keep snacks and candies(everyone has it, right?), and found pistachios. Well it’s a kind of nut, green, ..It must work somehow. That’s how this recipe is made. Needless to say, if you’re a cooker and stock some pine nuts, go use them!
Easy PEA-sy Genovese
70 to 100g basil leaves
basil powder (if basil leaves aren’t enough)
3 tbsp olive oil
30g your choice of grained hard cheese
- Take off basil leaves from the stem and rinse with water, then dry water off on kitchen paper. Shell pistachios, and peal the brown skin too.
- In a blender, or a mixer, put basil leaves, grained cheese, shelled pistachios, olive oil and a pinch of salt. Blend it till pistachios are into pieces. In my opinion, not completely crushed pistachios are better.
- Pour them into a glass container and cover it with olive oil. Just like the ones you see at supermarket. You can keep it in the fridge for 3 or 4 days.
- Prepare pasta. In the picture, I use linguine. When it’s ready, drain water and toss with pesto in a bowl(or non-heated pan/pot is fine). Adjust the seasoning with basil powder, salt and cheese. If you desire to add veggies/meat/fish, stir fry them first then add pasta in them, toss with the pesto. I recommend you to prepare pasta while making pesto, all the steps will end in 10mins.