It doesn’t have pine nuts; neither does it have grated Parmesan cheese. Ergo, it probably doesn’t really qualify as pesto. But it was made pesto-style. And it is a deliciously smelling and great tasting mixture that’s good for dipping, spreading on bread and drizzling over a salad. If you need to add to its positive points, it’s darn good with pasta too.
What is it made of? Basil, parsley, lots of garlic, salt, pepper, kalamansi juice and two little extras that transformed it from good to very, very good — sun dried tomatoes and truffle oil.
If you want to make this dressing, make the greens as the base because the amount of all the other ingredients is based on how much greens you’re using. When measuring the greens, push them down into the measuring cup to pack them up.
I strongly recommend the olive-oil soaked sun-dried tomatoes, preferably seasoned with herbs and spices. Makes a world of difference.
Pesto is traditionally made by hand but it is 2013 — a food processors, blender or even a non-electric food chopper (like what you see in the photo above) will cut the preparation time tremendously.
- 1 and ½ c. of basil leaves
- about ¼ c. of flat-leaf parsley
- ¼ c. of sun-dried tomatoes (with a little of the oil)
- about ⅓ c. of extra virgin olive oil
- 3 cloves of garlic
- about 2 tbsps. of kalamansi (or lemon or lime) juice
- salt, to taste
- pepper, to taste
- a light drizzle of truffle oil
- Place everything in the blender or food processor.
- Pulse several times get the motor running and to roughly chop up all the ingredients.
- Process for about 30 seconds for a chunky mixture. Process longer for a smoother mixture.
- Taste, add more salt, pepper or kalamansi juice, if needed. Pulse a couple of times to blend.