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.
(from Stephanie Alexander’s Kitchen Garden Companion)
Makes 1 cup
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
- Put basil leaves, olive oil, pine nuts, garlic and salt in a food processor or blender and process until smooth.
- 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.
- Seal with a film of olive oil. Store in the refrigerator.