| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 430 | 38g | 8g | 12g |
| sugars | fibre | protein | salt |
| 2g | 2g | 9g | 0.8g |
There’s something distinctly warm and inviting about my Italian Pesto with Fresh Rue, a mouth-watering mix of astounding flavors that pay homage to my Southern roots in the most delightful way. The narrative of this delectable dish begins with fresh rue, an oft-overlooked herb that ties this recipe together with its vibrant, somewhat bitter undertones. But don’t let that deter you. The rich symphony of ingredients blend diligently to tone down the bitterness, transforming the flavor profile into something truly rare and spectacular. While my Texas upbringing may be rooted in Tex-Mex and Southern cuisine, I’ve always enjoyed experimenting with unique recipes and ingredients from various parts of the world. This, in essence, is the beauty of food and cooking- it’s a language common to all that allows for an exchange of flavor profiles, ingredients, and traditions, and my Italian Pesto with Fresh Rue is my humble submission to this fascinating dialogue.
Crafting a Ruetiful Blend
When we talk about the Italian Pesto with Fresh Rue, we delve into a realm rich with the goodness of quality ingredients, most of which harbor incredible health benefits. The concoction of fresh basil leaves, garlic, and pine nuts packs a hefty nutritional punch, contributing to heart health, robust immunity, and excellent digestion. The inclusion of Parmesan adds a hearty dose of dairy, while the extra-virgin olive oil, rumored to be heart-healthy liquid gold, according to Harvard Medical School, amplifies the nutritional value of this vibrant dish. What’s more, it gets finished with a dusting of perfectly proportioned salt and black pepper, which boosts not just the taste but also the captivating aroma of this pesto.
The Perfect Partner in Taste
Whether spread over a toasted slice of baguette, generously slathered over al dente pasta, or even scooped up as a daring dip for your tortilla chips, my Italian Pesto with Fresh Rue would pair well with a lot of offerings. It shares similarity with the classic Genovese Pesto, albeit with a Texas twist marked by the rue – a culinary nod to my upbringing. In my book, it plays quintessential matchmaker for the classic Pasta Primavera described in the Food and Wine recipe collection. No matter how you choose to enjoy this little green gem, the addictive blend of rich, rustic, and tangy profiles guarantees a tantalizing trip down the Mediterranean.
What You’ll Need
- 2 cups of fresh rue
- 1 cup of fresh basil leaves
- 3/4 cup of pine nuts
- 3/4 cup of grated Parmesan
- 2 cloves of garlic
- 1/2 cup of extra-virgin olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
Method
Step One
Take your fresh rue and basil leaves and rinse them well under cool water. After rinsing, make sure to thoroughly pat them dry with a clean towel or paper towel to remove excess moisture; this will ensure your pesto isn’t watered down.
Step Two
Peel your garlic cloves and set them aside for later. Also, if you haven’t already done so, grate your Parmesan cheese and set it aside. Remember, fresh Parmesan cheese will always be best for your pesto.
Step Three
Now, take your pine nuts and toast them lightly in a pan over medium heat. Be careful not to burn them; they should be a light golden brown, which will add a beautiful depth of flavor to your pesto.
Step Four
It’s time to begin blending your ingredients. In a food processor or blender, combine the fresh rue, basil leaves, toasted pine nuts, grated Parmesan, and peeled garlic cloves. Pulse these ingredients until they are coarsely chopped.
Step Five
While the food processor or blender is running, slowly add in your extra-virgin olive oil. This will help to bind all of your ingredients together, creating the smooth, creamy texture that pesto is known for.
Step Six
Once your ingredients have reached the desired consistency, you can now add salt and freshly ground black pepper for seasoning. Taste the pesto and adjust these seasonings as you see fit. Remember, it’s easier to add more than to try and fix an over-seasoned pesto.
Step Seven
And there you have it – your own Italian Pesto with Fresh Rue! Keep in an airtight container in the fridge for up to 1 week, or freeze for longer storage. Use it as a pasta sauce, a spread for sandwiches, a topping for grilled chicken or fish, or any other application you’d like. Enjoy!
