I recently took Massimo Bottura’s MasterClass. One of the episodes features pesto. I made the “recipe” tonight. He starts by rubbing a cut garlic clove on the inside of the blender. Then he adds basil with mint. I also added some thyme. All three were fresh from my garden. He adds olive oil and ice water to keep it cool. Instead of pine nuts he adds breadcrumbs. I made mine using day old Italian bread dried out in my smoker (while I was smoking chicken legs). Salt and freshly grated Parmesan are the only other ingredients. Blend, taste, adjust, blend, taste, etc.
It was really good. Very light — I was able to eat much more of it than regular pesto. Regular pesto almost makes me feel sick because it’s so rich. It also seemed to pair perfectly with the wine I chose: 2018 San luigi dogliani.
It was also super easy to make. Picking the greens and making the pesto was all accomplished in the time the pasta cooked.
Factory Kitchen in downtown L.A. makes the best pesto dish I’ve ever had. Chef Angelo is Ligurian and makes his with almonds, on mandilli/handkerchief pasta.
Much as we love Pine Nuts, after our bad reactions to the Chinese ones we have stopped using them. I make Arugula or Basil Pesto with pistachios. I usually give them a bit of a toast in the oven if i have time.
Nice post. So often, pesto can overpower many things. Additionally, pine nuts can wreak havoc on taste buds, especially with wine. I’ll definitely try the bread crumbs.
thanks Suzanne for goat cheese idea, will try.
I make a lot of variations, probably the pesto I make most uses radish leaves.
I love good pinenuts (I avoid Chinese), but pistachios, pumpkin seeds and sunflower seeds (cheap!) are fun alternatives.
Have to be careful with walnuts, too much can be bitter to me.
My basil is growing like a weed right now so I’ve been making Massimo’s pesto. I just sit there shaking my head the whole time I’m eating it because it’s so good. Like “one of the best things I’ve ever eaten in my entire life” good. My wife still makes pesto with pine nuts… no thanks. I’ve also discovered that this recipe is fantastic served cold.
I love basil pesto so much, though mine is not exactly delicate! I use either pine nuts or walnuts, though I would like to try other nuts mentioned here. Lots of garlic goes into mine. I like to serve with raw chopped tomatoes (garden), pitted black olives and Romano or Asiago cheese.
I struggle with wine choices though. Many that I try become overwhelmed by the pesto.