This is a bit of an update on an older post I wrote. If you follow me on Instagram, you might already know that I recently got a new kitchen toy. As such, I was pretty eager to try it out and the first item on my chopping block? Homemade pesto.
Besides, after weeks of holiday baking (and eating) I figure your bellies might be looking for something a little healthier.
This dish is inspired from my trip to a lovely little town called L’Ile-Rousse, located on the island of Corsica. It was here that we sat along the coast watching the waves roll in and enjoying some much needed sunshine. Inspired by the beautiful surroundings, I decided to be adventurous and ordered pasta with a pesto sauce.
Since then, it’s been one of my favourites.
With four basic ingredients it is pretty easy to make (and cheap!). However, you will need a food processor or a blender. I previously tried to make this sauce using a magic bullet…and it ended up becoming clumps of soggy basil leaves. Not what comes to mind when you picture the south of France.
This sauce is perfect for a little colour boost during the winter gloom. However – it seems basil is pretty high in demand right now, and I had a hard time finding it. If you have a green thumb, you should definitely try growing a basil plant of your own.
If you want a completely homemade dish, whip up a few egg noodles using my recipe below.
Sadly, a lot of basil only goes a little way. This recipe will make about 1 cup of pesto sauce (so about 5 servings) – and the pasta recipe will make about 6 servings.
– 2 packages of Basil (about 120g per package – so about 8oz total)
– 1 -2 cloves of garlic (minced)
– 2/3 cup olive oil (extra virgin if possible)
– ¼ cup pine nuts
– ½ cup parmesan reggiano (or a similar type cheese)
Step One: Remove the basil leaves from their stems and toss in your food processor. Add the pine nuts and pulse everything 3 or 4 times.
Step Two: Turn the food processor onto low speed and slowly add in the olive oil.
Step Three: Once blended, slowly add in the cheese and continue to mix on low speed until the components are mixed into a liquid-like substance with only flecks of basil leaves.
Step Four: Pour over freshly cooked pasta noodles or store in a mason jar (in the refrigerator).
– 2 cups flour
– 3 eggs
– 2-4 Tablespoons water
– 1 teaspoon salt
– 1 teaspoon olive oil
Step One: Pour the flour onto a hard surface. Make a well in the middle.
Step Two: Crack the eggs into the well and add the salt and olive oil.
Step Three: Slowly incorporate the liquids into the flour using a fork to beat the dough together.
Step Four: Use your hands to knead the dough for a few minutes until it forms an elastic ball. If the dough is too dry slowly add the water (1 Tablespoon at a time) and knead in.
Step Five: Wrap the dough in plastic wrap and cool in the fridge for 15-30 minutes.
Step Six: Remove the dough and cut it into 4 sections (use a knife or scissors to avoid breaking the gluten).
Step Seven: Slowly roll each section (I went from speed 1 to speed 4), then place in pasta cutter (or hand roll and cut).
Step Eight: Place noodles in boiling water and cook for about 5-8 minutes.
Mmm doesn’t that rich green sauce just make you wish it was spring?! Load it up over squishy egg noodles and you’re all set. Maybe top it with a few basil leaves and some extra cheese if you’re feeling extravagant and dig in!