pesto

Pesto is such great food. Easy enough to make, the only hardship is the price of pine nuts! I had found my local Mediterranean market to stock pine nuts at a good price, but during my last visit, they only had pine nuts still in the shell—a fresher product for eating, but way too much work for cooking. I have made pesto with walnuts in the past, but the resultant color is brighter and more appealing with pine nuts. 

A recent trip to Baltimore, saw us make a diversion to Trader Joe's, simply to avoid sitting standstill in traffic. I was able to buy a good quantity of pine nuts (Pignolias) there for around $10.

I have involved the kids in pesto making, from picking the basil from the garden, pushing the button on the blender, and tasting the pesto at regular intervals to test it. It is one of those foods made without too much care for exact quantities, but the following is a rough guide: 

PESTO RECIPE
Ingredients: 
1 big bunch of fresh basil (maybe 2 to 3 cups of leaves and soft stems)
3 cloves of chopped garlic
½ cup pine nuts
Juice of half a lemon
Extra virgin olive oil - ½ cup to start (more as required) 
Parmesan cheese - freshly grated - around 30oz/85gms
Salt and freshly ground pepper to taste (if desired)

Method: 
Place basil leaves, pine nuts, lemon juice, garlic and ¼ cup of the olive oil into a blender. Pulse blend until chopped and combined. Add the grated cheese and remaining oil and blend, adding more oil if necessary to achieve a spreadable consistency. Add salt and pepper to taste.
Place pesto in a sterilized jar, smooth the top of the pesto and pour over a small amount of olive oil to cover the surface—to prevent the pesto from oxidizing and turning brown. 

Notes: 
Keep the pesto refrigerated and use it within a week or two. Extra light Olive Oil may be substituted as this gives a milder flavor that is often preferred by younger children. 
Pesto is great on pasta, zucchini noodles, pizza, a rub for baked chicken breasts or tenders, a salad dressing or topping for boiled potatoes (diluted with olive oil), spread for sandwich wraps or toasted paninis, spread on mini toasts with a slice of tomato and/or some mozzarella or goats cheese as an appetizer... The kids love taking pesto pasta to school for lunch. Pesto penne has proved to be a great side dish to serve at kids' parties. 

Cherry tomatoes, halved and tossed with some olive oil, salt, and pepper and roasted in the oven 180ºC/350ºF for 30 minutes.

For a firmer, less juicy tomato, bake in a colder oven for a longer time.

Fresh mozzarella pearls.

Toss hot spaghetti with pesto and top with mozzarella pearls and roasted tomatoes for a fast and easy meal that appeals to kids.