Etymologically, pesto is derived from Italian words meaning to pound, to crush, or as I think of it, to make paste. Coming from the Genoa region in Italy, it has spread around the world and has become more of an idea than a strict recipe.
There is really only a simple rule to making pesto: there are 5 main ingredients. A leafy green (traditionally basil), a nut (traditionally pinenut), garlic, a cheese (traditionally Parmigiano Reggiano) and Extra Virgin Olive Oil (also called EEVO)
In the off-season of winter, pinenuts and basil leaves are just too expensive for my liking so I start substituting. Flat-leafed parsley is a much cheaper alternative and has a slightly bitter but peppery taste. And for pinenuts I use either walnuts or if they are too old or too expensive, then I go with a small packet of baking nuts like almonds. Sometimes whole and sometimes slivered.
Ultimately any combination of leafy green and nut can make a pesto. Baby spinach is a good choice when on special, and it goes well with walnuts.
Pestos are often made of the moment. But with a little forethought economies of scale can be called in to play. Because of the oils, pestos can be kept in a fridge if well covered with oil for a couple of weeks. It can also be frozen for a year. One method is to freeze in silicon muffin pans then transfer to ziploc bags with the air removed since the air will oxidise the pesto and it will suffer from freezer burn. (Yes, get a vacuum bag sealer for year-round freshness.)
While pesto can be made in a blender or a food processor I still favour the old mortar and pestle way, or even a large knife. The texture is not quite as saucy and a bit more interesting. True, it can be a lot more time consuming and when you are trying to fit in dealing with a massive bunch of greens as well as fitting it all in to a busy lifestyle, out comes the home appliances.
Parsley and Walnut
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