Following from my last post about the basil infused olive oil…happy to report the basil saga continues with …you’ve guessed it, pesto.
I absolutely love to grow basil and it feels amazing to cook with it, smell the beautiful green leaves…
Besides using fresh leaves in cooking, I have recently made my first basil infused olive oil, which is a game changer when it comes to certain dishes, especially tomato sauce.
Today, I want to share with you the next best thing you can make with basil and that is pesto.
I absolutely love pesto and so far we have only made kale pesto which is delicious with pasta.
Ingredients: 2 handfuls of washed basil leaves, 30g pine nuts, 20g walnuts, 40g Parmesan, 100ml olive oil, 1 clove garlic. Cook the pine nuts until golden, then add them to the remaining ingredients using a food processor. Whizz until smooth, then season to taste, I only add a sprinkle of salt.
The above will get you enough for 2 servings of pasta. You can always double the quantities to have pesto for later, always store in the fridge until used.
I always fry the pesto, just a bit before coating the pasta and serving straight away, but that is a personal preference, you do not need to do it, but it does elevate the taste of the dish.
Once all ingredients are mixed, you should get a a smooth like texture, you might need to add more olive oil as you mix, depending on the rest of the ingredients. The secret is, bigger the quantity, easier the mix.
Just another pesto…but so delicious.
Your Girl with the Apron,