Everyone loves to see the result of their hard work. But when it comes to tasting food from the garden, we’re talking about another level of satisfaction.
My grandfather, “Jeddo” is our plant guru. Whether it’s a seed, a dying plant, or a random leaf Jeddo can plant it grow it and we shall eat from that plant.
This year’s harvest was fresh basil. After months of care, watering, and smell, we had just enough to create a small batch of pesto.
You can find a lot of recipes on the internet with specific measurements and substitutes. But my way was the Lebanese way. Eyeballing is the secret. So, Here it goes:
A bunch of fresh basil
1 or 2 garlic cloves
Some Parmigiano Reggiano cheese
Put all ingredients except the olive oil in the food processor and start whizzing until paste forms. While the processor is still on, add the olive oil as a stream until you feel that the paste is saturated.
Originally, pesto is grounded by hand, therefore, the name (Pesta = Pounding) but of course, a little bit of technology and some laziness made us use the food processor and man did it make our lives easier. Anyway, this paste first appeared in the 16th century around Genoa region in North Italy.
Although pesto is commonly added to plain pasta, I’m not saying it’s not delicious, but, to tantalize your taste buds, you can assert the smooth paste with a few slices of salty grilled Halloumi cheese. Hellim (as they call it in Cyprus the country of origin) or Halloum, is a salty white cheese, recognizable from it’s folded U shape. This springy cheese can be eaten raw along with some sliced vegetables and taste as good as grilled with the amazing pesto, some watermelons and even with sundried tomatoes and a drizzle of the all mighty extra virgin olive oil. YUM!