Displaying items by tag: basil

    Tuesday, 09 September 2014 21:43

    Seasons of mist and too much basil

    As the glut of homegrown fruit and vegetables reaches its' peak, here is a good way to preserve fresh basil leaves in the fridge for a week or two. Pick the fresh basil leaves and layer in an empty jam jar, with a sprinkling of coarse sea salt between the leaves and some very good olive or rapeseed oil to cover. The basil will retain a vibrant green colour and the oil a lovely flavour, both can be used in pesto or salads.   

    Published in Home Made
    Thursday, 20 September 2012 19:42

    Hey Pesto

    Today I picked my whole crop of basil and turned it into pesto sauce ready to smother onto hot pasta. Pesto is very quick and easy to make, either in a mini food processor or by hand, with a pestle and mortar. You will need:

    • 2 cups fresh basil leaves
    • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
    • 1/2 cup extra virgin olive oil
    • 1/3 cup pine nuts ( or try walnuts for a change)
    • 3 medium sized garlic cloves crushed
    • Salt and freshly ground black pepper to taste

    Crush the basil leaves, salt, pepper and garlic together adding the nuts and oil a little at a time.  Keep working until you have a rough paste. Add the grated cheese and the last of the oil.  Mix well and store in the fridge in a covered jar.

    I keep a layer of oil on top of the sauce, to maintain the colour and texture. 

    Published in Home Grown