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Basil Harvest | Pesto Recipe
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I’ve just planted broccoli, silverbeet and broadbeans in my very limited, inner city vegetable plot. It already feels really gratifying.

Basil was still growing abundantly but I decided to harvest it whilst still delicious and sweet and make a batch of pesto. It will keep in the fridge for a while with a layer of olive oil on top.

Next summer I’m going to grow Thai basil as well and make a cashew pesto with it.

Basil Pesto
(from Stephanie Alexander’s Kitchen Garden Companion)
Makes 1 cup

You’ll need:

1 cup fresh basil leaves (tightly packed)
1/4 cup pine nuts
1/2 cup extra virgin olive oil + extra to seal
2 cloves garlic, crushed
Sea salt to taste
60g Grana Padano or Reggiano cheese, grated

  1. Put basil leaves, olive oil, pine nuts, garlic and salt in a food processor or blender and process until smooth.
  2. Scrape the pesto into a clean, dry, jar. Press the mixture down with the back of a spoon to ensure there are no air pockets.
  3. Seal with a film of olive oil. Store in the refrigerator.
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One Response to Basil Harvest | Pesto Recipe

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