 Tonight I will bruise In summer when the basil flourishes in my kitchen garden, I am always reminded of a favourite poem written by Fiona Johnston and I know it is time to make pesto. An exquisite aroma fills my kitchen as I pound freshly picked basil leaves together with home grown garlic, pine nuts, cheese, sea salt and olive oil, into a smooth, brilliant green sauce. If I close my eyes, I can picture myself in the Italian countryside with Antonio Carluccio and Gennaro Contaldo, standing beside me as I cook. Silly? No. Whimsical, perhaps... delicious, yes, yes, yes!  Ah, that wonderful aroma! A bunch of freshly picked basil brings summertime to my kitchen  Fresh, beautiful ingredients = pesto pefecto!  You'll need a bunch of basil, perhaps 40-50 leaves  And four cloves of garlic  plus 40g pine nut kernels  And 50g of grated pecorino or parmesan  50-100mls of extra virgin olive oil and 10g of coarse sea salt  Pound the basil leaves, then add the garlic, then the salt, then the pine nut kernels, the cheese and the oil... and cook some pasta  With a little patience, you will have created pesto perfecto! The process in pictures... Spoon the pesto into a saucepan and toss in freshly cooked, hot pasta of your choice, and a little bit of the cooking water Bon appetit! Garnish with grated cheese and sprigs of basil... mmmmmmmmmm! Carluccio e Contaldo make pasta al pesto... Tell me, which aromatic produce best brings summertime to your kitchen?
Lizzy
1/2/2013 03:36:22 pm
Thanks Anne, sending summer your way. ; ) 1/2/2013 09:05:03 am
Once again you are teasing us northern hemisphere types with recipes that smell of summer. Only six months to go! But of course pesto will be made way before then. Lovely photos x
Lizzy
1/2/2013 03:37:07 pm
Oh, please don't remind me Kellie that the cold weather is coming for us... even if it is six months away. I relish the warmth these days ; ) Thank you for your kind words xo 1/2/2013 09:35:07 am
Abby Pesto-the essence of Summer! So wonderful when fresh and nothing like some of the greasy mess you can buy in jars.
Lizzy
1/2/2013 03:37:47 pm
Oh, I do so agree with you... and the tomatoes, yes! I must swing by and see your garden one dau ; ) 1/2/2013 09:47:25 am
Delicious Lizzy, I can almost smell it too! I could almost live on pesto I think :)
Lizzy
1/2/2013 03:38:18 pm
Hi Jane, I love basil so much! Have you tried my basil ice cream? And the chicken with basil butter... exquisite! 1/2/2013 10:44:59 am
Lizzy I like that you did this in a mortar and pestle! I must admit that I do this in a food processor for ease but your way seems more artisanal :)
Lizzy
1/2/2013 03:39:02 pm
Thanks Lorraine... the mortar and pestle washes up much more quickly... and you are right, I feel like an artisan (old Italian mamma) when I do it by hand ; D
Lizzy
1/2/2013 05:49:05 pm
Thank you Amanda.... the pesto was divine. How strange that your basil always bolts to seed. Do you pinch out the tops? I do if it looks like it might bolt. ; )
Lizzy
1/2/2013 05:48:26 pm
Thank you Muppy, so do I... am thanks for the lovely comment about the photos. 2/2/2013 07:09:13 am
I love pesto, it's the perfect summer dinner! But sadly our basil isn't thriving this year!
Lizzy
2/2/2013 08:21:13 am
Hmmm.... neither are my tomatoes or strawberries... lots of foliage, very little fruit. Thankfully, the basil is flourishing. I've been feeding it with Seasol. 2/2/2013 09:37:56 am
Mmmm...so aromatic and intoxicating. Basil can do that. I admire your patience Liz, to prep this in a mortar and pestle. Great stuff!
Lizzy
2/2/2013 10:54:32 am
Ah, thank you my lovely friend in food. But it is my own partner, also a Peter, who has the patience of a saint. For it was he who has to wait while I pound and prepare our pesto. ; ) 2/2/2013 10:34:55 am
Your pesto looks so fresh and vibrant, I love that you make it with a mortar and pestle!
Lizzy
2/2/2013 10:55:57 am
Laura, thank you! It would seem to that a few fellow cooks are admiring this. I have a lovely big mortar and pestle and decided years ago that it would be more than just a decoration. Good arm exercise too, and calming ; ) 2/2/2013 10:44:54 am
Beautiful recipe Lizzy - so vibrant and fresh. Such a fantastic way to use up all of the basil in the garden. We have a huge glut at the moment with all of the recent rain!!
Lizzy
2/2/2013 10:56:23 am
Hello Mrs M... isn't it lovely to have such an abundance of basil! What do you do with yours? 3/2/2013 12:43:39 pm
Where would we be without home-made pesto? Love the stuff. But for me, its the perfume of perfectly ripe stone fruit that brings summertime into my kitchen. I love it when i come home and open the door and the scent of mango or peaches welcome me ... just lovely.
Lizzy
3/2/2013 05:53:20 pm
Rachel, you are spot on as well... stone fruit, oh how delicious! I remember how wonderful the walkways in the market would smell during summer. Such perfume from the stone fruit! 3/2/2013 03:02:10 pm
i can smell that from here! i also remember indira naidoo saying basil had an 'erotic' perfume, and while i wouldn't go that far, it is wonderful. i make mine without pine nuts and with lots of lemon juice - it's more like a liquid dressing. fabulous.
Lizzy
3/2/2013 05:54:02 pm
Indeed. I would say 'intoxicating' rather than erotic. Do get a mortar and pestle. You won't be sorry! 21/2/2013 06:37:16 pm
The pesto looks so fresh and fabulous, as does the pasta with it. I can almost taste it with the tip of my tongue! 29/10/2014 03:32:52 pm
I would love to say I'd make this pesto in the mortar but what a lot of work. Builds muscles and character, plus tastes amazingly good. Comments are closed.
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Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk 
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NB: I use Australian standard measuring cups and spoons in my recipes.
Winner ABC's 2015 Australia Cooks competition,
ACT (mains category)
Meet the Chefs - recipes featured on Australian Asparagus Council website
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