Pesto Mamma Maria
I have always been a rebel when it comes to cooking. I love creating my own version of tried and tested recipes. Most of the times, the result is surprisingly good, we better ignore the pitiful failures.
This is my favourite interpretation of the classical pesto. I often use Macadamia nuts as they are more readily available – and cheaper – than pine nuts; rockets leaves give the pesto a stronger flavour, if that’s what you want. Otherwise use 2 cups of basil leaves.
Besides using it with pasta, it is a wonderful addition to bruschettas, soups or stews.
Love from Mamma Maria from Treviso
- 1 Cup Fresh Basil Leaves and 1 cup fresh rocket leaves.
- 1 or 2 Cloves Garlic.
- 1/3 Cup Macadamia Nuts or, if you prefer, Pine Nuts.
- 1/2 Cup Grated Parmesan Cheese.
- 1/4 Teaspoon Salt.
- 1/4 Teaspoon Pepper.
- 1/2 Cup Extra Virgin Olive Oil.
When you watch a cookery program, you invariably see the chef dutifully pounding the ingredients in a pestle and mortar.
I take the easy way out, put all the ingredients in a blender, use the pulse function and voila’, it’s done in seconds.