Hand made, home made pesto is the most exquisite of creations. Do try it.
I first made it long ago, when I took a cooking class with Bill Grainger of the famous Bills Restaurants in Sydney, and author of many Sydney-style cookbooks. He made pesto by hand in the class. At home, Bill didn’t keep a lot of gadgets in his kitchen and didn’t have a blender!! So at home he always made it by hand. A man after my own heart – Meditation in the kitchen through manual grinding. There is something about pesto that you make yourself, especially if you grow your own basil.
I recently came across this again, which reminded me of a conversation on Boxing day with Bill and Karen, friends of my brother, while eating Bill’s pesto. The recipe is enough to make you reach for the basil plant, and dig out the mortar and pestle. You can smell the basil even while reading the recipe…. and taste the pasta. I often leave out the walnuts.
This recipe is enough to make you reach for the basil plant, and bring the mortar and pestle out of the cupboard. You can smell the basil even while reading the recipe…. and taste the pasta.
You should check out our home made eggless pasta too.
Are you looking for pasta sauces? Try Tomato and Creme Fraiche Pasta Sauce, Pasta with a Cauliflower Sauce, Baked Tomato Pasta Sauce, and Pasta Sauce with Aubergine, Red Peppers and Tomato.
Use Broad Bean and Mint Puree as a pasta sauce too, by thinning it until a suitable consistency is reached.
You might also like our other Pesto recipes. All of our Pasta Sauce recipes are here. Or you might like to browse our Italian recipes. Alternatively, take some time to check out our easy Mid Summer recipes.
Feel free to browse other recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006.
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