My Pesto Recipe
Fridge leftovers to the rescue!
Read all about pesto here: its origins in Ancient Rome, regional varieties, pastas of choice, a French cousin, DM slides and more.
When I was playing around with the idea of making a pesto, I didn’t want to lean too heavily on your classic “pesto alla Genovese”. Considering so many of us automatically think of this version made from basil, pine nuts, garlic, olive oil, and salt I figured it would be a much more fun recipe if this one was unique to my region*.
*Region = Fridge
Basically to make a pesto you need to pestare - the Latin word for the verb to pound - an herb, seeds or nuts, olive oil, garlic, salt, a salty cheese and some fun additions of your choice. Even though I made this one with fridge leftovers, I am grateful to past me for writing it down because I will be recreating it from this point forward.
The Recipe
I finished eating this pesto within the week and I’ve already used it spread on toast, as a layer in the pan before frying eggs, alongside a roast chicken, and of course, on pasta. The inclusion of horseradish in this really did it for me.
This recipe is completely interchangeable, just think about it as a ratio starting point.