A pesto recipe is a great one to add to any home cook’s repertoire. I’m going to go out on a limb here and say you can pretty much use any herbs or greens you like, play around with the type of nuts you use, and heck, even swap out the classic cheese for a vegan alternative. (Sorry Italian mamas.)
There is beauty in a classic pesto of course–the sweet aroma of crushed basil and pungent garlic lifted by the saltiness of an aged parmesan cheese, and rounded out by the nutty richness of toasted pine nuts and a good extra virgin olive oil. But I also think cooking should be fun and creative, and inspired by the fresh produce around us.
I was nibbling around NONG’s little garden space (again), and came across the mustard leaf. This deceptively innocent-looking green burst into such an intense sharpness in my mouth that I choked for a moment. I thought then that it would make a brilliant pesto that would go great with meat, much like mustard and hotdogs. I served it with meatballs and pasta in this dish, but you could use this pesto in any dish calling for some piquant heat.
Mustard Leaf Almond Pesto
Makes ½ cup
Ingredients
1 clove garlic
sea salt, to taste
3 handfuls of fresh mustard leaves
1 handful of almond flakes, lightly toasted
1 handful of grated Parmiggiano Reggiano
good extra virgin olive oil
½ a lemon
Method
I use a traditional mortar and pestle to win back some brownie points from the Italian mamas, but you could also do the following in a food processor.
1. Crush garlic with a light sprinkle of sea salt.
2. Add the basil a handful at a time and continue pounding/grinding.
3. Crush the toasted almond flakes with your hands first, then add to the mortar and continue pounding/grinding.
4. When you get the mixture to a mostly creamy consistency, add the grated parmesan.
5. Stir in extra virgin olive oil till you get a smooth mixture. This will vary according to the dryness of the cheese.
6. Season with more salt, to taste, and finish with a squeeze of lemon.
Til next time,
XX Shu Han
Catch Shu Han cooking up a storm at www.mummyicancook.com