To get to that 👆 delicious mouthful we need to back it on up and talk about Pesto Sauce. Now I got to tell you that this Pesto Sauce is as simple as can be and so much better than the store bought version. My older one loves all things Pesto and to make her favorite Pesto Cavatappi we decided to whip up a batch of Pesto Sauce.
Now did you know that the word Pesto comes from the Italian pestare which means to pound or crush (thanks wiki for today’s trivia!!). Originating from Roman times when sauces made from garlic, herbs, oil and cheese were crushed together in mortar, the more modern form of Pesto came from the Genoa area of Italy during the mid 19th Century. And of course because basil comes from the Indian subcontinent, therefore I now proclaim Pesto to be a great example of fusion feasting at its best. That’s right Italy you can say thank you to us for your Pesto!!
Now I’m not going to take out a marble mortar and pound away at making Pesto.. because hello we have something called a food processor (mind blown I know!) So let’s talk about the ingredients. The basics are toasted pine nuts, olive oil, parmesan cheese, garlic, a little salt and of course a generous handful of basil leaves. Of course you could be a live on the edge and add some lemon juice and do I dare say it.. red chili flakes or a green chili pepper with seeds and all! Sacrilegious you may say but I know some of us from the spice trail need to kick everything up and notch or two. Grind everything up in the food processor and you are done.
You can store this in an air tight container for about 5 days but be sure to add a thin layer on top of the sauce in the container to maintain it’s bright green color. Considering how basil is so plentiful right now, it’s a great time to freeze some Pesto Sauce as well.
Now where is that bowl of pasta?!