My pesto consumption came off badly recently. Actually I don’t even have an idea why. It’s versatile – You can use it as a dip, on your bread or together with noodles. And above all it tastes absolutely delicious – especially if it’s homemade. If someone doesn’t like pesto he or she probably just hasn’t taste a really good one until now. In any case it was high time to share this recipe with you.
For me it’s another reminder of my holiday in Spain. One day we’ve been to a small, incredibly cosy cafe in Sevilla to have breakfast. We ordered something really typical for Spain: “Tostada con Aceite y Tomate”. You get some toasted bread, drizzle it with oil and add a kind of tomato puree. I still remember the wonderful taste. I know, first it doesn’t sound that spectacular, but believe me, the Spaniards know how to prepare it!! So delicious!
During my time there I started a “food- inspiration-diary” and wrote down everything that culinary convinced me (and that was a lot! :)). After this breakfast a tomato spread was at the top of my list. Effectively the puree became a red pesto, but I definitely got the idea in Spain.
I used walnuts instead of pine nuts. That does not only accommodate our purse, but also tastes pretty amazing. I omit the usually so typical parmesan, in my opinion the pesto tastes more intense without it. Next to that it makes the pesto vegan. Together with tomatoes, looots of garlic, tomato puree, olives, thyme and various oils you can make a delicious pesto. 🙂
The original pesto probably comes from the region of Liguria in Italy and signifies “crushing”. And that’s what you have to do with your ingredients. You can use a mortar but luckily there are kitchen appliances which simplify that work.
I prepared this pesto with the help of my new high performance blender “Chuck”. (I guess everyone who also had a gossip girl phase, understands while already the name is pretty convincing! ;)) I am lucky to have been given Chuck from Springlane to test it and write down my experiences.
As you can find a voucher code for the high performance blender further down, I’ll tell you a bit more about Chuck and my experiences with him:
Most of the time I use my blender to make smoothies. Not only me, but also my flat mates are huge fans of Chuck and our evening smoothie sessions somehow became part of our flat- sharing community life! 😉 As the filling amount is 2,5l it’s perfect for everyone who can’t get enough of them. Moreover, I’ve never drunk such a creamy and smooth smoothie, you really don’t taste any bits in it anymore! This is mainly due to the fact that the blender has 1800 watt (which is a lot) and 28.000 revolutions per minute. This also means that it reaches a certain volume. The container is made out of BPA free titan, the 6- blade- system out of stainless steel. There rarely gets anything jammed in the blades, which is great. The process of cleaning is easy and you don’t cut yourself as the blender doesn’t work with sharp blades, but with its performance strength and many revolutions. Next to that it contains 8 different speed levels and a pulse function.
What I don’t like that much is that the blender starts beeping as soon as you lift the container. That’s why I pull the plug as soon as I clean the container. Next to that a filling amount of 2,5l means that Chuck isn’t the smallest and you have to overthink if you’ve got enough space in your kitchen and if you even want to prepare that much. If you’re using very few ingredients, it’s more difficult to get a quick and great result. The blender needs a certain amount of content to work with, otherwise the ingredients like to stick on the edge. In this case the supplied temper is great. The point above is important for recipes with ingredients like nuts or dried fruits, which brings us to my next point.
A blender needs (unlike a food processor) liquid to prepare smoothies or purees. A food processor can break down food like nuts or dried fruits without using liquid. What this has to do with Chuck? He can also, as I already mentioned above, break down ingredients like ice cubes or nuts. For a nut butter freak like I’m one that’s amazing and I can finally make my own peanut butter, even if I don’t own a food processor! The built- in overheat protection thereby works pretty well, smaller breaks during the preparation of peanut butter,… are important anyway, to prevent the blender from overheating.
If you now take a look at the price- performance ratio this high performance blender is (in my opinion) unbeatable. Many other blenders with significantly higher prices can’t match with the functions of Chuck. For 99,90 Euro’s it’s an amazing deal! If you’re using my voucher code you’re also getting a 30 Euro discount on your purchase! –>
30 € voucher code*: CHUCKMEETSMAJA
*This voucher is valid between the 26.1.17 and the 9.2.17 for your order in Germany and Austria. Just specify “CHUCKMEETSMAJA” when ordering. Here’s the link to Chuck:
(you can use the code for the white and the black version!)
I really like you love this pesto as much as I do. You can use it as a dip, on your bread or with noodles. If you want you can leave a comment below, I’m always happy to read some feedback! 🙂 If you’re making my pesto don’t forget to use the hashtag #majardln and tag me @majardln to make sure that I can find it! 🙂
- 125g dried tomatoes
- 70g walnuts
- 50g green olives
- 2 tbsp tomato puree
- 3 garlic cloves
- 4 tbsp walnut oil
- 2 tbsp sunflower oil
- 5 tbsp olive oil
- 2 thyme sprigs
- chili, salt and pepper
- Chop dried tomatoes, walnuts, garlic and thyme and give everything into your blender or food processor.
- Add olives, tomato puree, walnut- and sunflower oil and start to blend everything.
- Add olive oil little by little. (add more if necessary!)
- Season your pesto with salt, pepper and some chili
- Enjoy! 🙂