Pesto is one of my favourite things to cook for lunch - but don’t feel constrained by the tyranny of the clock, it’s good to eat whenever. It’s so simple that it barely qualifies as a recipe. One thing that is needed, however, is a food processor.
Pesto can be made using a mortar and pestle, or by finely chopping and then combining its various elements. This is a more traditional method and the results are more texturally interesting, but the 15-20 minutes it would take does away with the notion of convenience. While writing a PhD, my time might not be worth much, but I rarely see unnecessarily expansive food preparation as an attractive proposition.
These are two different recipes, both designed to be cheap and to involve little or no cooking, beyond boiling some pasta (don’t forget to outrageously salt the water for cooking the pasta - if you care to taste the water, it should not be far off sea water).
- 200g spinach
- 200g feta cheese
- 50g pine nuts
- 2 garlic cloves
- 1 tablespoon sea salt
- 1 tablespoon extra virgin olive oil
- Wilt the spinach. To do this, I put it in a colander and pour a kettle of just-boiled water over it.
- Put the spinach, crumbled feta, garlic, pine nuts, olive oil and sea salt in a food processor. Pulse into your pesto begins to resemble other types of pesto.
- Stir through some pasta that has been cooked al dente in some very salty water.
- Serve. I like to garnish with more extra virgin olive oil, pecorino cheese, or some miniscule tomatoes.