After picking your basil, check it for friends of the garden like this frog, or spiders. Return the friends to the garden and wash the basil.
We make pesto from our home grown basil
Equipment
- 1 Blender Blender to multi-function processor
- 1 Frypan
Materials
- 1 cup Basil Fresh basil from the garden, washed and dried
- 30 grams Pine nuts Lightly toasted
- 40 grams Parmesan Cheese Shredded or grated
- 4 cloves Garlic Peeled
- 4 tbsp Olive Oil Extra virgin
Instructions
- Toast the pine nuts in the frypan until they change colour. Constant moving of the pan prevents them from burning. 30 grams Pine nuts
- Set toasted pine nuts to the side to cool.
- Put the 1 cup Basil, 4 cloves Garlic, and 4 tbsp Olive Oil into the blender and pulse until chopped and mixed
- Add the 40 grams Parmesan Cheese and toasted 30 grams Pine nuts. Pulse until the desired consistency has been achieved.
One year, I grew so much basil that we made about 1kg of pesto. The freezer was full of a lot of small containers of pesto that we thawed out throughout the year and had with our pasta, either directly, or made into a creamy pesto and chicken pasta.