Hey Pesto

When I planted my new Vege patch last year it was an occasion for great excitement. It blossomed and bloomed and my tomato plants grew to heights I had never seen – I had only ever grown tomatoes in planters prior to this. The tomato excitement totally eclipsed the poor little (or so I thought) basil plants I had planted in and around the tomatoes, until blight hit. I’m pretty sure I cried. Yet, as I pillaged the plants for any edible fruit and pulled them up, I discovered underneath a small forest of basil plants. Seriously guys, they were out of control!

It's a jungle out there! Even the strawberries are getting in on the action.

It’s a jungle out there! Even the strawberries are getting in on the action.

So began the hunt to decide what to do with them. Be warned, there may be a few basil themed posts in the near future.  This time round I’m going for a nice, simple pesto.

Bathing the dirty leaves

Bathing the dirty leaves

Rescued this little guy from bath time.

Rescued this little guy from bath time.

This recipe from Annabel Langbein looked promising. It was super simple, I ended up doubling the recipe and it gave me about 3 small jars worth.

Supplies

Supplies

Ingredients:
4 cups packed basil leaves
4 large cloves of garlic
1 1/2 cups olive oil
1/2 cup grated parmesan cheese
1/2 cup pine nuts
salt and pepper to taste.

Wizz wizz wizz

Wizz wizz wizz

Wizz it all up your food processor and put into containers. Either freeze, gift on to friends and family or store in the fridge (use within 2 weeks). I plan to do all of the above.

Love that colour

Love that colour

Looking forward to a pasta dish using this! What are some of your favourite things to do with Basil?

 

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4 thoughts on “Hey Pesto

  1. Pingback: Oils well that ends well. | Purls and Polka Dots

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