As hinted quite blatantly when I requested some basil advice, I’ve been making quite a bit of pesto lately. When I bought some basil plants this year, I discovered making homemade pesto. I tip my hat to the first person that invented pesto. Homemade pesto is incredibly delicious and easy to make. I bet you can confirm this statement if you’ve ever made it!
This pesto incorporated black olives. Taking into account that pesto already uses olive oil in the first place, they won’t produce a flavour clash. It gave my usual strong pesto a lovely smoothness both in taste and in a softer, bouncier texture. I don’t think it makes it better nor worse, just different.
1 bunch basil
1 handful pine nuts
1 handful walnuts
2 cloves garlic – peeled
1/2 cup black olives
100g cured Manchego cheese
1/4 cup olive oil
Simply put all of the ingredients in a blender and blend.
- I didn’t have any Parmesan cheese at that moment so I used cured Manchego cheese. The cured one has the hardest, most dehydrated texture. It’s a bit milder than Parmesan, which probably helped make this pesto smoother.
Thank you for reading!