This pesto’s recipe I learnt from Masterchef Australia season 5. This recipe is Antonio Carluccio’s. They introduced him as the God father of Italian cooking. At the age of 76 he is so active multitasking and pursuing his passion for cooking. He looked like such a happy person enjoying every moment of life through his food dream. On the show he said, ” At this age when most of my body parts have aged and are not working in good condition, the only thing working in perfect condition is my tongue and thanks to that I am enjoying everyday of my life by cooking and eating great food.” I wish I grow old like him able to enjoy food even in my later days.
I made this pesto one day for lunch as I had lots of basil in the fridge. By far the best pesto I have eaten or cooked. You have to eat your pasta immediately once your pesto is cooked or else the pesto will change the color. In the pesto I made, I used basil infused olive oil which by parents had brought for me from their trip to greece. That was the icing on the cake.
If you try this recipe at home I request you to make the pesto the traditional way, in a mortar and pestle, it just tastes so much better than blending it in a mixer.
1 large bunch of small leaved basil, leaves picked plus extra for garnish
40 g pine nuts
3 cloves of garlic
80 g of parmesan cheese grated
3/4 cup olive oil
1 tbsp thick yogurt
Salt to taste
Pound the basil in a mortar and pestle until the leaves have broken down. Add pine nuts and garlic and pound to a pine paste, then stir the parmasan. Gradually add oil and continue pounding until a smooth paste, then add the yogurt and stir to combine.
Gently heat the pesto and add 1/4 cup of boiling water of the pasta. Add the cooked pasta and toss them properly so the pesto is coated properly. Garnish with basil leaves and serve.