It's been a few months now since I've blogged anything new here - but prepare for a flurry of activity! I'm back, and with a few recipes to share.
The rain over the past few months has been excellent for our new garden patch. It has benefited, in particular, our basil plants which have exploded!
With so much basil on offer there was only really one solution - pesto!
With compliments to Chef Kate Lamont of 'Nibblies with Kate', here is a slightly different version of her basil pesto base.
What you need:
3 cups picked basil leaves
3 cloves garlic
1/2 cup walnuts
1/4 cup parmesan, grated
1 cup of quality extra virgin olive oil
salt and pepper
What you do:
Roast the walnuts in the oven until aromatic and toasted. Crush the garlic into a paste and process all the ingredients together in a blender or food processor.
It's a simple as that! One slight variation, which she suggests, is to reduce the basil to 1/2 cup and add semi-dried tomatoes to the process. The results are stunning to say the least.
The pesto mixes can be refrigerated in a jar for a few months - just ensure a thin layer of olive oil is on top to prevent the pesto from changing colour.
In the next few posts I'll discuss some variations to this basic recipe and what you can do with it.
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