basil

That basil plant overflowing?

by Samantha Bacchus McLeod

 

Garlic, lemon juice, salt and pepper, cashews and peanuts, grated Parmesan, basil from that overflowing summer plant, Greek Olive oil. Pulse in a food processor. There ya go!

In Italiano – Aglio, succo di limone, sale e pepe nero, anacardi e arachidi, parmigiano, basilico, olio d’oliva. Macinare in un processore. Ecco!

It is so easy to use up these little ingredients around the home. How many of us buy a basil plant cause it is cute and smells great, then have no clue what to do when it grows big and happy?

Pesto

Ingredients:

  • 10 to 12 peeled cloves garlic
  • Juice of 1 lemon
  • salt and pepper to taste
  • 3 big handfuls or more of fresh, washed basil leaves
  • 1 cup Parmesan
  • 1 cup olive oil

(I love Greek olive oil because it is always of one varietal from one farm)

Method:

  • Layer into a food processor, pulse to a rough pureé, then pour the olive oil over and pulse to a finer finish.
  • Transfer to a clean glass jar, make sure the top is covered with olive oil to seal the pesto. Use up within 3 weeks.

 

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