This is almost the complete opposite of the traditional Genovese pesto with basil and pine nuts. It’s the basil that, when ground in abundance, makes any sauce fresh and fragrant. Genovese pesto tastes and looks of summer and vitality. Not the ones you get in jars that’s lying somewhere on the color spectrum between cheap green tea and coffee-stained napkins, but the homemade ones that look of a bright green garden in the sun.
This is winter. This is up in the mountains hovering over the fire with a mug of hot chocolate. It’s earthy and it’s comforting.
Makes enough sauce for 180g of pasta (portion for 2)
1 clove of garlic
leaves from 1 small sprig of thyme
1 tbsp olive oil
2-3 tbsp of milk
Preheat oven to 180C. Put the hazelnuts on a single layer on a baking tray and put it in the oven for about 5-10 minutes. Keep checking just to make sure they don’t burn. When they’re done, put them on a dishtowel, fold it over, and rub them vigorously until the skin comes off.
Put in a food processor along with all the other ingredients, adjust the quantities of each to your liking, and add a bit of milk to loosen it up.
To learn more recipes: happybelly.org.uk