Saturday, 8 August 2009
I grew some basil in the greenhouse this year along with my tomatoes and have just harvested the first batch. The leaves just keep on growing so I hope to have lots more home-made Pesto Sauce.I also use the basil leaves in salads and torn ove slices of tomatoes - what a wonderful smell.
50g Basil leaves
1 clove of garlic, crushed
1 tablespoon pine kernels
6 tablespoons extra virgin olive oil
25g parmesan cheese (leave out if freezing and add later)
1. Put all the ingredients into a blender and whizz until smooth.
2. The sauce can be frozen in ice-cube trays or just put into a jar and keep in the
fridge until required.
You will want to use it straight away as it smells just wonderful.
Use it on pizza bases or just stir into pasta then serve with crusty bread.