I’ve mentioned several times that I have a forest of basil in containers on my balcony… It has done extremely well this year, probably due to the early warmth we had in May, and the relatively mild nights since then.
If grown where it does not get rained on, it thrives! It also loves heat and sunshine – of which we have had plenty.
As you can imagine, basil pesto has made a regular appearance in my kitchen over the last few weeks. We usually eat it with pasta, but it is also good dolloped on just about any summery dish!
- 3 cups (750ml if placed in a measuring jug) fresh basil leaves (no stems!)
- 3/4 cup (45g) pine nuts
- 1/4 cup (15g) cashew nuts
- 1 or 2 garlic cloves
- salt and black pepper
- 1/2 cup (125ml) olive oil
- 1/2 cup (50g) grated parmesan cheese
Whizz everything except the cheese in the food processor until creamy. Add the cheese and give a final brief whizz. You can add more oil if it’s too thick, or more cheese or seasoning – whatever your taste buds tell you!
Enjoy as often as possible before the basil goes over!
Note: Buy the best pine nuts you can afford – they are horrendously expensive here, but the cheaper ones can have a bitter aftertaste… Read about why here…
Link for conversion tables: