FITT MAGAZINE

Summer recipe: home-made pesto

Our lives are becoming more hectic every day, which is why it is important to slow down and reconnect with nature.

Growing our own food and gardening are among the fastest growing hobbies. Growing herbs and small vegetables in the garden, terrace or vegetable garden helps us relax, relieve stress and reconnect with nature with a newly found calm and well-being.

So why not use what we grow in the kitchen? The happiest place of the home, where we can share and express our creativity and passion for food.

Here is our spring recipe: oven-baked frittata with herbs

Sauce ready in 5 minutes; enough for 6 jars. Each jar serves 4 people

INGREDIENTS

  • 100 g Basil
  • 40 g pine nuts
  • 50 g pecorino cheese
  • 200 g olive oil
  • 150 g Parmesan/Grana Padano cheese
  • 2 cloves of garlic
  • Coarse salt (as needed)

PREPARATION

  1. Harvest the most tender and green basil leaves in the morning; wash and dry them well
  2. Prepare the pesto half at a time.
    Put half of the basil (50 g) in a bowl and add half of the other ingredients: a clove of garlic, 100 g of oil, 25 g of pecorino cheese, 75 g of Parmesan or Grana Padano cheese, 20 g of pine nuts and a few grains of salt
  3. Blend everything with an immersion blender or a food processor very quickly, for a few seconds at a time. Fill the jars and then cover the pesto with oil to preserve.
  4. Do the same with the other half of the ingredients
  5. Store the pesto in 6 small jars, without filling them to the brim (not vacuum packed)
  6. Freeze

Pesto can be enjoyed with pasta or on bruschettas!

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