Hey Pesto!

What with all the Basil we have grown in the greenhouse it was time to make Pesto!!. The type we have grown is Crimson Basil and Thai Basil. The Thai Basil has more of a aniseed or fennel taste. We planted our Basil seeds in April and they were ready to be picked around the beginning of July. You can get windowsill seeds or ones for the outdoors. The choice is yours. This was the first time we have made it and I have to say this is better than what I have bought in the shops.


Freshly Picked Basil Leaves


Here's how we made this lovely vegetarian pesto:





Ingredients

2 Packed cups of fresh basil

1/2 Cup of Parmesan Cheese

1/2 Cup of Extra Virgin Olive Oil

1/3 Cup of Pine nuts

3 Garlic Cloves crushed.

1/4 teaspoon Salt

1/8 teaspoon Ground Black Pepper



Method

Place Pine nuts, Cheese and Olive Oil in your food processor and whiz up to a smooth consistency then add your Basil leaves and seasoning and whiz up again.

Simple!! Store is sterilized jars and keep in the fridge for a week. Fresh pesto is the best!





Hey Pesto!




What do I have with Pesto?


We have it with pasta dishes, it just makes everything so morish! You only need to add about 2 teaspoons to your dish to make it extra yummy. You can also add it to soups to give it extra flavour, especially tomato soup.

I even got a couple of crackers and added it on top, omg it was so tasty I had to stop myself from eating it all.


#pesto#crimsonking#basil#vegetarianpesto#homemadepesto#

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