The idea came to us during the winter, as the desire to buy fresh basil really did not match the season. The base of pesto is simple and, depending on the season, the ingredients are interchangeabe. You only need something nutty, some herbs, olive oil, dry cheese, garlic, pepper and salt. In December, we were inspired by the nuts in our cellar and the marjoram in the garden... A little zest of lemon makes the way for extra freshness in every season.
15 large walnuts
1 or 2 garlic cloves
60 g parmesan (at least)
1 nosegay marjoram
1 organic lemon
Salt and pepper
First, wash the herbs and crack the nuts. Put them in a blender, together with olive oil, Parmesan cheese, coarsely chopped garlic and lemon zest and mix ... Play as long with the amounts of the various ingredients - oil, cheese, pepper, salt - until taste and consistency matches to your mood. The whole gives a wonderful paste that will enchant all your dishes: meat or fish, risotto or fried potatoes, bruscetta with parma ham or fresh goat cheese.
For even more pleasure and taste, replace the ingredients by other ingredients, depending on your mood or the season:
Walnuts by hazelnuts, almonds, pine nuts, Brazil nuts, pistachios... Previously pan roasted (without oil) or not.
Parmesan by Grana Padano, hard goat cheese or crumbly feta.
Marjoram by thyme, basil, rocket... or sun dried tomatoes!
Match the wine with the food that accompanies your pesto.