i shared this recipe with jetske and another friend,
and i thought you might be interested in making your own home made pesto, so here goes
first of all, home made pesto can be kept in the fridge for as long as 10 days...you can put it in a jar, or leave it in a covered bowl, the only thing you have to do is put a layer of olive oil on the pesto before you put it in the fridge.
i suppose you all have a mini mixer? you know, those things that make smoothies/chop things.
what you need, for a decent sized jar of pesto is:
100grams of fresh basil
70 grams of parmesan (either you chop it in little dices before mixing it, or you buy already grated parmesan)
50 grams of pecorino romano cheese (it adds the saltiness...)
about 10 walnuts
half a clove of garlic (but you can put an entire clove, if you don't have to kiss anyone )
and olive oil, preferably extra virgin
what you have to do is start by putting some basil in the mixer, at the bottom, because it's lighter than the other ingredients.
then add some parmesan, some pecorino, some walnuts, the garlic, olive oil, and start mixing.
when it gets mixed, start adding the rest of the ingredients. add oil to keep it nice and smooth.
mix away, you might have to put it in a bowl while you're still mixing the rest if there's not enough space in the mixer, but don't worry, then just mix everything together with a spoon (the different pesto ''batches'').
that's pretty much it, if you have any questions let me know once you do it, you'll also be able to dose the ingredients by yourself, and you can add more of what you like etc...