Sweet Basil Pesto

I think one of my favorite herbs is basil – always makes me think of summer and freshness – drinking Holy Basil Tea right now in fact!!

Basil Pesto

3 cloves garlic

4 cups packed fresh basil leaves

1/2 cup toasted pine nuts

1/3 cup finely grated best quality parmesan cheese

2 tbsp lemon juice

2/3 cup olive oil

1 tsp kosher salt

drop garlic cloves into food processor while it is running, continuing with basil, pine nuts, parmesan, lemon juice and salt.  Pulse after it is finely chopped, and with motor still running slowly add oil – scrape down the side of the bowl a few times. Do another couple pulses just to make sure it is all finely blended.

This keeps easily in the fridge for up to a week, and will store well in freezer also.  Either freeze in small containers, or in ice cube trays.  Once they have frozen in the trays, pop them out and store in a ziplock bag.

This makes an amazing pasta dish – toss it with freshly cooked pasta, adding either a bit of the pasta cooking water or heavy cream, whichever is your preference that night!  

Other suggestions:

Pizza topping, with prawns and carmelized red onions – sprinkle with fresh spinach

Blend with butter and spread on french bread for an alternative to garlic bread

Top a grilled steak with a tbsp of pesto

blend 1 tbsp with 2 tbsp red wine vinegar & 5 tbsp olive oil for a salad dressing

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