A pesto conversion

For years I’ve been using Stephanie Alexander’s pesto recipe. As it’s the other side of the world, I’m relying on the internet to give me an accurate rendition, but it’s something like this:

  • a big bunch of basil (she says a firmly packed cup)
  • 2 cloves garlic crushed
  • 1/4 cup pine nuts toasted
  • 60g parmesan grated
  • 1/2 cup of olive oil

I don’t add salt and pepper at this stage.

You puree these and mix in some hot water from the cooking pot to thin the consistency.

That’s always done me, I like the balance. But the other day at Bottega Rotolo I got talking to Rosalie Rotolo-Hassan who mentioned that in her cooking classes she’s always modified it by adding a little asparagus and making half the nuts unsalted pistachios, also toasted.

I’ve been dying to try this variant, picked up some of the last asparagus around today and some really ordinary hydroponic basil as I couldn’t find any that had been properly raised. Now we have:

  • a big bunch of basil
  • no garlic because I forgot
  • 1/4 cup of pine nuts and raw unsalted pistachios, toasted separately as they need different amounts of time
  • 60g of horribly expensive parmesan because we couldn’t figure out the price until we got home and looked at our receipt and went arrgghhhhhhhhhh
  • 4 asparagus pieces steamed until softish
  • olive oil, but slowly added and not nearly as much as 1/2 a cup

I left out the cheese to be added at the table. I pureed the rest, with maybe a couple of tablespoons of oil to begin with and then added a bit more later. I also added hot cooking water to reach the consistency I wanted.

The asparagus made it creamier and added to the sense that less oil was required compared with usual. Having said that, it’s all to taste of course. I did not in the least miss the garlic – loved the gentle taste of this.

Pepper and parmesan to taste at the table.

Serves two to three¬†– we found that because it didn’t give the usual pesto punch that we added more of it than we usually would.