I love when common things become truly special. That’s the story of my latest pesto creation. Actually the wonderfully indulgent pesto with truffle oil.
I got a little bottle of a truffle oil from a friend and have been using it very carefully, so it lasts forever. Except for the other day when in a spur of the moment I decided to add some to my pesto.
I had a really busy day and not much time or interest in cooking lunch. I needed to eat though and wanted something warm and simple. I still had some fresh herbs left from the day I cooked the Hungarian Pepper Stew and didn’t want them to go to waste. So, I decided to use the herbs up, make fresh pesto sauce and have some quick pasta for lunch.
Magic of truffle oil
I set the pasta to boil, filled my food processor with herbs, nuts, a bit of Parmesan and, as I was reaching for olive oil, I saw that small bottle of truffle oil I was given sitting quietly in the corner on the counter. I realized that I actually use it very rarely… special occasions like mushroom risotto or cream of cauliflower soup, but with only few drops of it. Hmmm, I saved it for long enough!
Yeah, let’s make a pesto with truffle oil for a change, and see what happens!
Indulging pesto with truffle oil
15 min later I was sitting over the most aromatic pasta coated in the beautiful pesto with truffle oil, thinking why didn’t I think about it before! This herb, earthy, rich sauce completely rocked my humble pasta!
The following morning I spread a bit of my pesto with truffle oil on a slice of bread, covered it with thinly sliced tomato, sprinkle of salt, pepper… and the same sensation of flavour and delightful aromas brought the “yummm.., so good!”.
Seriously, what an indulgent start to the day!
Next time you want to make pesto don’t hesitate and make the pesto with truffle oil. You can keep it refrigerated for only up to 2 days, but you can also pour it into an ice tray, freeze, and save it this way for another couple of months.
Whether tossed with boiled/steamed green vegetables or new potatoes, you’ll be amazed how much depth, aroma and flavour pesto with truffle oil delivers. The truffle oil is three times as expensive as the regular olive oil, but it is a very rich type of oil used for addition flavouring and a little bit goes a long way.
Enjoy and don’t waste a drop!
- 100 g fresh basil, roughly chopped
- 50 g parsley, roughly chopped
- 50 g nuts (pecans, walnuts, pine nuts ect., or whatever you have)
- 50 g Parmesan or Pecorino cheese, grated
- 1-2 garlic cloves, minced
- 4 tbsp olive oil
- 1 tbsp truffle oil
- 2 tbsp lemon juice
- ½ tsp fine sea salt
- ¼ tsp white pepper
- Blend all ingredients in a food processor and it’s ready! Easy!