Sunday 15 April 2012

Make yourself some fresh Pesto

When you go away, leaving behind a plant of Basil, don't let it languish on the windowsill, where it will wilt and possibly die - make yourself some Pesto. In the fridge with a thin layer of olive oil and protective cling film, it will remain fresh to use for a long time. Then when you get home you have a ready made meal awaiting, just add some pasta, arborio rice or even a jacket potato. 
I do not use precise measurements;
A large handful of basil leaves - 50g
A large heaped tablespoon of pine nuts,
Cube some Pecorino Romano cheese - about 25g
Roughly 6 tablespoons extra virgin olive oil
A large very fat clove of garlic.
If Pecorino Romano cheese is too gutsy for you, you can use Parmigiano-Reggiano instead. I do not add salt as the Pecorino is already salty.
Put it all in the blender, whizz it up and hey presto pesto.
I first tasted fresh pesto in Genoa. Up until then I had only had the stuff in a bottle from the Supermarket.
Palazzo Reale, Genoa
was invited to talk at a World Conference held at Genoa, in 1992, relating to the Laws of the Sea. This was a big affair which coincided with Genoa celebrating the discovery of America by Christopher Columbus (Cristoforo Colombo) and also the opening of their Aquarium in the bay of Genoa. The city of Genoa were very generous hosts and we were entertained regally in the Palazzo Reale, a palace used by the Kings of Savoy, and Palazzo Bianco which contains the cities prime collection of paintings. One evening a reception was held on board a ship in the bay but a particularly memorable occasion was being taken to a restaurant called Zeffirino, famous for being the  home of pesto in Liguria. The Zeffirino family have been running the restaurant for five decades and are now on the fourth generation, namely, Gian Paolo Zeffirino. We were taken around the kitchens where we were shown many of the dishes being made. We saw them making fresh pesto, and I realised how simple it was to do, this was followed by a delicious meal in the restaurant. The food at the restaurant has been served to international celebrities, amongst them Luciano Pavarotti who sang for Gian Paolo's pesto, Muhammad Ali, Sophia Loren, Frank Sinatra, and Pope John Paul II, who declared Gian Paolo 'The Pope's Pesto Maker'.
courtesy Phil Tizzani via wikipedia
The Bay of Genoa by French artist Ambroise-Louis Garneray in 1810
I have just made this pesto. In a few days time we shall be travelling to a European country beginning with the letter M, the pesto will be ready in the fridge on our return. 

48 comments:

  1. Hello Rosemary:
    What a wonderful experience and time you must have had in Genoa and we are so very impressed with the circles in which you both move!!

    And now, shortly off on your travels once more. What fun. We wish you a safe return.

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    1. Hello Jane and Lance - that was 20 years ago, now we lead a much quieter life!!! Just the occasional foray away. Look forward to connecting with you on our return.

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  2. I'll certainly be giving this a go....thanks. J

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    1. Dear Janice - do give it a try, it is so simple, and you will never buy it in the shops again - delicious.

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  3. Dear Rosmary,
    Thank you so much for your kind words. It is nice that I have somewhere in the world people which thinking of me. About pesto ,here in Greece we don't use so much . But sometimes I use with pasta. I wish to you when you will travel to have a nice holidays.We wait many photos.
    Have a wonderful day
    Olympia

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    1. Dear Olympia - you have been in my thoughts.
      Thank you for your good wishes, and I hope to capture some interesting photos of our trip.
      Take care.

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  4. Dear Rosemary, Thank you for sharing your very special pesto recipe. When I don't have pine nuts I use pistachios.
    Jane and Lance said it best, about your circle of friends. I know that you have many stories yet to share with us. Looking forward to reading more and seeing more of your beautiful photographs. Bon Voyage, Gina

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    1. Dear Gina - that is the good thing about Pesto - the variations. Sometimes I use walnuts, and also I make a red one with dried tomatoes - the sky is the limit - lovely and so simple.
      We were fortunate that H spent over 20 years as the UN's chief advisor on Marine Pollution, Shipping regulations and Environmental problems around the world. This automatically gave us access to many interesting locations and people.

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  5. Thank you Rosemary for sharing your pesto recipe with us. I myself have never made it. My daughter in law Heleen makes it. Your recipe sounds delicious , and especially when you can keep it in the fridge.
    I have sewed the basil seeds..now waiting for them to flourish.. I am not so good at herbs..because the sun kills them all so quickly and its constant watering. But do hope they come up.
    What a wonderful position Mr H held .. a cause that is very close to our hearts. One would not know what is out there in the deep blue, if you hadnt sailed it. Unbelievable.

    I visited Genoa as a young girl with my parents, on the big ocean lineres. I loved it, such a wonderful City. I remember that you wrote a blog about a cemetery in Paris. I will never forget the visit we made to the cemetery of Genoa. The Palazzo Reale is most beautiful.. how I love to live here in Europe, so much history.
    Zeffarino's sounds fantastic. Just love italian food.
    Cant wait for your next blog.. My mind is already wondering where your next trip will be
    and its not an Island..!!!! beginning with M.
    Happy holiday
    val,

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    1. Have you got a nice shady little spot for the Basil, so that it will not get dried up by the sun? Alternatively you could do as I do and keep some in a pot, indoors, on a windowsill without the full sun on it.
      I am pleased that you have visited Genoa too. It is indeed a lovely city, and situated in a very pleasant spot on the Ligurian coastline. It is a good place to stay, with lots of interesting places nearby to visit.
      No, you are right, it is not an island beginning with M, but part of mainland Europe!!!

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  6. Yum! I love homemade pesto.

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    1. Dear Marie - yes, it is a magic combination, isn't it? Such simple ingredients and they pack so much punch.

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  7. Rosemary I love pesto so much I can eat it with everything even a dry slice of bread tastes wonderful with some pesto. Have a great trip and DON"T stay away to long. Island in the sun mayby Mallorca?

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    1. Dear Marijke - I do not think I have ever met anyone who did not like Pesto. Sorry it is NOT an island, but mainland, no islands this time. Be in touch on my return.

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  8. Thanks for the pesto recipe, and the story.

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    1. Thanks Bob - I loved that pheasant you showed today.

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  9. thanks a lot for this absolutely delicious recipe!!!

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    1. Dear Elena - hope you get chance to make some, and enjoy it. Thanks for visiting.

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  10. That's an amazing palace, and I like pesto.

    Greetings,
    Filip

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    1. Dear Filip - Pesto is very popular. It is difficult to imagine that 20 years ago hardly anyone knew or used it. The Palace is a beautiful building, and still has its original frescoes inside.

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  11. Hello,

    I'm your newwest follower, your blog is verry nice.

    Greetings from Belgium
    Jérôme

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    1. Dear Jérôme - thank you very much for your visit, and so pleased that you like the blog. Look forward to welcoming you again.

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  12. Replies
    1. Yes, lovely stuff Kate, and so easy to make. Be with you again shortly. Take care.

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  13. Thank you for the inspiration. You have made me hungry for fresh pesto!

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    1. Pesto is such a very useful ingredient to have in the fridge, especially when your boys are home.

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  14. A lovely post, Rosemary and the fresh pesto sounds delicious. definitely one to try soon....

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    1. Thank you - hope you are continuing to enjoy your sojourn in the Highlands.

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  15. I have sweet basil growing on the deck. I also make no cook tomato basil sauce . Just quarter cherry tomatoes and chop an equal amount of basil. Cover with a very good extra virgin olive oil and let it sit on the counter for at least 6 hours but over night is better. Do not cook. Serve over pasta.

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    1. Sounds great Olive - just my cup of tea, will give it a try on my return.

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  16. Dear Rosemary - Monaco, perhaps? Thanks for your pesto recipe - I'm not a great cook (my stove has a "For Display Only" sign on it), but your recipe gives me the hope that even I might impress someone someday in the kitchen! Have a wonderful trip!

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    1. Excellent guess Mark! As you will know Monaco is just up the coast from Genoa, so that would have fitted in well. However, all will be revealed on our return. Incidentally that is the only other country we could think of beginning with M.
      Do give the Pesto a try, it really is easy and the ingredients are all readily available.
      The bags are packed, and thanks for your kind wishes.

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  17. There is nothing like freshly made pesto is there and so much easier than people realise. Enjoy your trip to Malta, Maderia, Macedonia, Moldova, Morocco or Montenegro!

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    1. You are right, it is so easy. Congratulations you are also correct, you just got on here before we leave for Montenegro. Well done, I am impressed with all of the places you thought of. Look forward to being in touch on our return.

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  18. Dear Rosemary

    I am hosting this weeks drawing challenge if you would like to participate then pop over to my blog and leave a comment on the post. I hope you can join in and the pesto looks real good!

    Cheers Helen :)

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    1. Dear Helen - it was so kind of you to invite me. I have replied to your blog.

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  19. I guess it it the power of TV advertising as I have recently seen adverts for both Montenegro and Moldavia as holiday destinations. :)

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    1. You were the only one who guessed correctly nevertheless.

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  20. interesting history too. plus pesto freezes so well!!
    have a great trip!

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    1. Hello - yes I can guess that it would freeze well, but we tend to eat it all up!!!

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  21. Wonderful post!
    I've never tasted fresh Pesto, I have to try your recipe.
    Thanks for sharing.
    Wish you wonderful days in Monaco (?), Rosemary.
    Mette

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    1. Dear Mette - I hope you give it a try, so simple yet delicious. Just back from Montenegro.

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  22. Hello Rosemary,
    I like the composition, something good photographer!
    a hug

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    1. Thanks Antonio - I always appreciate your comments.

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  23. Dear Rosemary: To me only the fresh, homemade pesto is the real pesto. The one you can buy in a jar tastes like hay to me! Wishing you a wonderful, interesting and sunny trip around the M-country! Ciao, Christa

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    1. Dear Christa - I hope you also had an interesting trip. Just getting my head around the new format blogger has given me whilst away. Good description of shop pesto - hay, how right you are.

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  24. Such an inspiring post to read on this cold winter morning. This pesto, made from your wonderful recipe, would freeze well. I put mine in ice cube trays, then freeze the cubes in a baggie and take out to use when needed. However, fresh, would be the best. Have you tried using arugula instead of basil? Also lovely.

    My first experience with arugula pesto was at a restaurant overlook the River Cam in Cambridge. Not very good, and I thought then, I didn't like arugula very much. But, when you grow it, and make your own pesto..a world of difference. Maybe that's what we will have for supper tonight Rosemary, with a nice pasta. Thanks.

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    1. Interestingly, when we experienced pesto in Genoa for the first time, Elizabeth Mann Borgese was also present. She arrived late and missed the visit to Zeffirino's, so one or two of us took her to another restaurant so that she could try it too.
      I think arugula is what we call rocket. I do love rocket very much, but haven't used it in pesto. I have used wild garlic leaves, and have also made red pesto with sundried tomatoes.

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