Several years ago I worked for an Italian man from Naples. He was a very rustic cook, but he knew a lot, and I loved learning from him. Gravalax, pickling olives, making limoncello, stuffing dried figs with lemon zest (left over from the limoncello process) and hazelnuts then gently roasting them in Masala. Yum!
One of my favourite things I learnt from him was the way he makes Pesto. It's so easy.
He simply used equal weight measures of fresh basil leaves, parmesan, pine nuts and olive oil, with either one or two cloves of garlic (depending on size and taste).
You just blend them all together and - Hey Pesto!
