When the ingredients for this when into my blender I was unsure as to whether I’d like this or not.
Honestly? I don’t like pesto all that much. I know, I know, I’m not a real foodie. I’m should leave the club. I’m just not one of those people who can slather it onto everything.
This apathetic approach to pesto could have something to do with the fact that at whilst I was at university it was the ‘go to’ food. I know that ramen and instant noodles gained popularity as ‘student food’, but at my university it was pesto pasta.
A 500g bag of ‘value’ pasta is 30p and a jar of pesto is £1 and it will last for 4, maybe 5 meals, so you can see it’s appeal. Except I don’t know if it lasted that long, because I never finished a jar. I was never that impressed.
My housemate in my 4th year was near starting a long term relationship with the stuff, I walked into the kitchen one day to find him scraping the mould off a jar, to then go ahead and eat it. Um, no thanks.
Again, like many of my meals this pesto was born out of ‘Oh crap, I forgot I had that, what can I make?’ In this case the forgotten food was kale, and after a quick google, I settled on pesto.
Not because I’d decided to give pesto another chance to win me over, but because I had a giant bag of shelled pistachios (I will never buy pistachios in shells again, this was so easy) that I won in part of a competition (I know, strange prize).
Well it turns out it did win me over. This pesto was delicious. Different. Not herby. Garlicky. So garlicky. Okay …