A PESTO PASTE

The problem with classic pesto, bought from an upmarket source or home - made is the cost.

It is so delicious that it barely gets put away so I have devised a way of making lots and now make well over a kilo at a time without it costing an arm and a leg.

Pesto etymologically means something that is ground and the generality of pesto recipes definitely invokes just that ie  the use of ground pine nuts. Pesto then can be quite reasonably refer to any spreadable condiment that has a largish single ground component.

Pesto, often called pesto sauce, is indeed just that, runny and eminently spreadable and flowing over your pasta..

However I want to offer some variation on pesto; I want it to be a  paste, stiffish but easily
spreadable. This allows one to do so much with it in terms of handling for fillings, and spread on your good bread it will hold so much other stuff like finely chopped vegetables, grated cheese or pulled chicken etc.

At the outset I realise there are many recipes and replacement of the basic components of basil, garlic, pine nuts and olive oil.

I shall tell you mine but ask that you think of making it as a paste and not of a sauce consistency. This doesn’t detract from its use as a sauce as at the time one simply decants some of the past and adds some olive oil.

Amounts of ingredients.

This is almost unimportant. Other than the ground nuts being the largest single component the rest is up to you. It is impossible to not end up with something nice.

The nuts.

Pine nuts are expensive and I replace them with sunflower kernels. It is wise to grind at least half of the amount you choose very finely almost like flour. It is this then than makes the paste. The rest can be course ground for a crunchy texture or as you please. I add ground linseed, walnuts and almonds but patently it can be whatever you want and as fine or course as you want.

The basil.

This can be fresh but I use dried basil. Any herb you fancy will do as long as you sense the
outcome. For fish of course dill, fennel tops or dried versions of these anise (including anise) like plants. I use very fine parsley and/or celery tops to offer something fresh.

The garlic.

You want this to go through you mix so make sure some of it is finely crushed. Short of garlic? Really finely chopped onion can bolster this.

The oil.

I stick with olive oil but patently any oil you like and have confidence in will do - don’t go berserk with this till you sense how it will come together.

The cheese.

Classically it’s a hard cheese, pecorino or parmesan but again these are pricey items and I find feta just great but a little harder to handle. Below I tell how I cope.

Salt, pepper etc.

These are to taste but spices are great and offer a more or less endless choice.

Mixing.

People these days have electrical devices which chop mix and blend. Except for a coffee grinder I don’t - but I do have a sharp knife and cutting board.

Use really a big bowl - something you can get you hands into and to lift and rub. Using a silicone spatula to decant you will lose nothing.

Put in all the dry ingredients and mix well. Break the feta into small chunks and with your very dry hands rub them into the mix like fat into the flour for a pastry- do this till is of fine texture.

Then add the finely chopped basil or other leaves. When the mix is consistent use a broadish spoon and dribble, mixing continually till you get the paste you want.

Decant and enjoy on and in anything.