Recipe time!
I don't know about you, but my absolute favourite herb is basil. Used fresh in sandwiches and dips, tossed in steamed Jasmine rice, added to a stirfry or curry, whatever. That's one amazing herb.
I don't know about you, but my absolute favourite herb is basil. Used fresh in sandwiches and dips, tossed in steamed Jasmine rice, added to a stirfry or curry, whatever. That's one amazing herb.
I did a little trade off with my boss - a bag of my Cranberry Chai granola for a big ol' bag of her sweet basil. I have some growing, but not to the extent that she does. I wanted to make a mean batch of pesto, so she shared her trusted, well-used recipe with me. Here I am, sharing it with you!
Classic Basil Pesto
3 c basil, washed and packed
2 large garlic cloves
1/2 c nuts
3/4 c parmesan, freshly grated
3/4 c parsley, packed
1/2 c olive oil
1/4 c butter, melted
1/2 tsp salt
2 large garlic cloves
1/2 c nuts
3/4 c parmesan, freshly grated
3/4 c parsley, packed
1/2 c olive oil
1/4 c butter, melted
1/2 tsp salt
Place in food processor and blend, blend, blend!
I used parsley from my own garden, and the freshest walnuts that I've ever tasted from a shop that gets them in from the Middle East. I don't know if I will ever be able to go back to getting nuts at the Bulk Barn :)
Pesto can be frozen in ice cube trays, then popped out and frozen in a bag or container. You can use it in soups, rice, stirfry, eggs, pasta, dips, sky's the limit!
Do you love basil? How do you use it?
Happy Monday!
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