Pesto originated from Genoa, Italy
Took a stab at making basil and mint pesto last night. As I don’t have the luxury of time to use the mortar and pestle method, I used my blender instead. So in went the basil leaves, mint leaves, pine nuts, half a clove of garlic and extra virgin olive oil. Pulse the blender until the leaves and pine nuts are broken down to a paste. Remove from the blender and then add salt to taste.
Haloumi originated from Cyprus and is a semi-hard, unripened brined cheese made from a mixture of goat’s and sheep’s milk
This morning I used the pesto in a walnut and sesame bread together with some pan-fried haloumi cheese. Yums.
