That heady scent whisks me right back to my French honeymoon, where Paul and I ate basil, mozarella and tomato salads with most meals. J'adore le basilic.
|Dining on a basil-infused dinner in Paris.|
|Eating basil pesto pasta with Paul during lunch in Corniglia.|
To me, basil tastes like summer. And it's growing well in my garden this summer so I finally tried my hand at making basil pesto a couple of weeks back. This was so ridiculously easy, I can't believe I haven't made it before.
I used the ingredients list on my favourite store-bought basil pesto as a guide, and tried to figure out the quantities as I went.
- 3c basil leaves
- 1/2c good quality olive oil (choose one you like the taste of, as it will come through in the pesto)
- 1/4c Parmesan cheese, grated
- 1/4c pinenuts, toasted
- 1/4c cashews, toasted
- 3 cloves garlic, crushed
- 1T apple cider vinegar
- 1t unrefined salt (eg. Celtic sea salt, Himalayan rock salt)
- Freshly ground pepper, to taste
1. Prepare ingredients and combine in a food processor, chopping until smooth.
2. Store in the fridge for up to two weeks, or freeze in ice-cube trays until needed.
|Some of my pesto went into the empty store-bought pesto container in the fridge...|
|... I froze the rest in baby-food freezer moulds for later use.|
Freezing pesto in ice-cube trays is a great way to ensure you have access to it year-round, ready to add its magical flavour to any meal.
Note: I buy my pinenuts and cashews from a bulk foods store and store them in the freezer to keep them fresh until I'm ready to use them. This is because the oil in nuts goes rancid if left at room temperature for too long.
Post shared on Sunday School Blog Carnival and Freaky Friday.