Ciao from Tuscany! Welcome to our Family Foodie Friday, a special edition!
Today, my daughters and I are at my little house in the countryside, Villa la Civetta, making some super fresh basil pesto!
Start by picking your basil fresh from the plant, taking from the top, at least three sections up. This will allow your plant to regenerate again quickly. Next, toast the pine nuts to a golden brown color in a dry skillet, careful not to burn. You’ll smell that toasted nut aroma when they’re ready.
Find the freshest garlic possible & remove the center if there’s any green part, as this is bitter. Add your extra virgin olive oil, pulse to incorporate, adding more oil as needed.
Add some grated parmigiano and grana padano cheese. My grandma’s tip: use parchment or wax paper for easy transfer of the grated cheese to the jar or dish. Then finish with sea or kosher salt and freshly ground black pepper & a little more olive oil if needed. Mixing all these fresh ingredients was a fun adventure and the result was absolutely delicious, not to mention versatile!
But we’re not stopping there. In the next part, we’ll be making a chilled farro salad, a traditional Tuscan grain that’s packed with flavor and nutrients. Join us again next week to watch this perfect summer salad come together.
I love cooking with my girls, it brings us together and gives them new things to try and taste, all while creating fun memories. Stay tuned for more culinary fun from Tuscany!
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