Limache is a little chilean city quite special. Attracted by the Waldorf-Steiner school (more info here), many people came to settle there to experience a different lifestyle, most respectful of nature and men. It is this philosophy that motivated José’s uncle to start a farming project according to the biodynamic methods (more information about biodynamic here).
When I arrived last year I worked a few hours a week at the Amor Porteño, a cafeteria offering tasty and healthy products most of which are local, organics and vegan. I really started to enjoy cooking thanks to this experience.
In the series of recipes that I learned there was the pesto: fresh, organic, tasty. I had no idea it was that simple:
- Remove the leaves from your bunch of basil, wash them and place them in the container where you mix the sauce (basil in winter is easily replaced by cilantro);
- Peel 2 cloves of garlic and pour into container
- Pour 4 tablespoons of olive oil (you can pour more if you like it this way)
- Squeeze half a lemon (no obligation – but it will bring a fresh touch)
- Add salt, pepper according to your tastes
- Mix everything with you kitchen mixer
The icing on the pesto: basil is an excellent antioxidant, and an undeniable source of vitamin K (vitamin necessary among other blood clotting). Convinced?