Pesto

by RogerMarch 23, 2021

On today’s show I welcome back Eatsperience Madrid co-founder and cooking coach, Isotta Peira, to talk about a recipe that is near and dear to her heart: pesto. Growing up in the birthplace of basil pesto and having learned the recipe from her Nonna, Isotta shares just what makes it special along with some easy and fun variations.

Mentioned in this Episode

Interested in an online cooking class with Isotta? Read about all the options, then jump in! She offers one-on-one, group, and corporate packages. It’s a great way to learn and spend time with loved ones even though we may be apart.

Pesto can mean many things, but for most Americans, pesto alla genovese is what we think of first; rich pine nuts, garlic, plenty of basil, olive oil and Parmesan cheese. Genoa Italy is the birthplace of this variety and Isotta learned the fundamentals from her Nonna Lilia. Here is the basic preparation:

Basil Pesto

Ingredients for 150g approx:

50 g basil from Genova Pra (very small leaves, the flavor is a little bitter and no minty)
35 g Parmesan cheese
10 g Pecorino cheese from Sardinia
8 g Pine nuts
1 clove Garlic
60 ml Extra virgin olive oil
1 pinch Salt

Nonna Lilia’s Preparation:
1. Blend garlic and pine nuts with a part of the olive oil
2. Add the basil, the salt (only one pinch because we’re using salty cheese), and blend again while pouring the rest of the oil
3. Add the grated cheeses and, if needed, a little bit more oil

If the blender gets too hot, the green from the basil becomes dark, and you don’t want that. Make sure you don’t overheat the pesto, take some pauses while blending. You can also prepare the kitchen robot (food processor/blender) ahead and keep it cold with ice cubes inside.
If you’re making the pesto a few days in advance, you can skip the cheese step and add them the day you’re going to use it. You keep the pesto in a closed jar, and you cover it with a small layer of EVO oil to maintain it better. You can freeze it in small portions to use whenever you need it.

Pesto di pistacchi (Pistachio Pesto)

Ingredients for 400g approx:

200 g Unsalted pistachios (shelled)
35 g Grana Padano PDO (or Parmesan cheese)
1/2 Lemon zest
1/2 garlic clove Garlic
100 ml Extra virgin olive oil
100 ml Water
3 leaves Basil (the big leaves, the most common type of Basil, the one with a minty-ish flavor)
Salt up to taste
Black pepper to taste

Preparation:

Cook the pistachios in boiling water for 5 minutes
Cool them down and remove the peel
Transfer to a blender and blend with basil, cheese, oil, garlic, and lemon zest
Add the water, black pepper, salt, and blend again until you reach a smooth texture

Pesto di rucola – Rocket (arugula) pesto

Ingredients for 400g approx:

100g Rocket
150g Extra virgin olive oil
50g Pine nuts
50g Grana Padano PDO (or Parmesan cheese)
50g Pecorino
1 clove garlic
Salt up to taste

Preparation

1. Wash and dry the rocket and transfer to a blender with all the other ingredients except the oil
2. Blend while adding the oil little by little, until reaching a smooth texture

Isotta mentioned Chef Massimo Bottura and his breadcrumb pesto secret. Here’s a nice write-up on Chef Bottura from La Cucina Italiana magazine.

Get in touch with Eatsperience Madrid

Isotta and Eatsperience have all sorts of social media for you, including Facebook and Instagram. Oh, you should also consider joining Isotta’s Facebook group: Cooking Easy to Eating Deli (cious)