You all will remember from my earlier posts my fledgling attempts at organic kitchen gardening, and finally I have something ready that I can use for all my cooking experiments and I am over the moon. I always dreamt of having garden fresh herbs at my disposable, and I am proud to say that I now can use fresh basil and parsley from my garden. And fresh basil calls for home made basil pesto, better than any store bought jar of pesto. And once you have made it fresh, believe me; you will never buy a bottle of pesto from the supermarket.
For the past few weeks, I have also been kind of obsessed with my garden, if you can call all the balcony and window sill planters that ; well for future reference that’s what I would like to call them. And I am sure all my plants would be gravely insulted on hearing anything otherwise. Well on last count apart from the herbs, I am trying to grow, spinach, lettuce, tomato, eggplant, radish and carrots. I love to see the green shoots coming out when I wake up in the morning, and see them growing taller day by day.
Now over to the pesto, as basil is a very strong aromatic herb, what I have done is substituted half with baby spinach leaves, it will make the flavour less strong and also helps you retain the vibrant green colour, which is lost after a day when stored in the fridge if using only basil.
Fresh Basil Pesto Recipe
2 cups fresh basil leaves, packed (can substitute half the basil leaves with baby spinach)
1/2 cup freshly grated Parmesan
1/2 cup extra virgin olive oil
1/3 cup pine nuts (can substitute chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons)
Salt and freshly ground black pepper to taste
Pulse the basil leaves and pine nuts in a food processor several times, add the garlic and the cheese and pulse several times.
Add the olive oil slowly and not all in one go, so that it emulsifies properly; season with salt and pepper. Thats it, fresh pesto is ready. Time for some pasta dinner maybe, also goes well with potatoes, or just like that with some crackers.