Ocimum basilicum

Basil (Basilikum)

Every spring I sow my own basil on our south-facing covered balcony… the ideal location, as it hates rain and cool nights, and LOVES sun! I sow at regular intervals of 3 or 4 weeks to ensure that I always have some young aromatic leaves. And what do you do with all this basil, you may ask?

MAKE PESTO!

Recently we’ve been eating it twice or even three times a week to finish off the basil, as it loses its aroma as soon as the nights get cool. I tried freezing the prepared pesto last autumn, but it loses its flavour and was only really fit to be mixed in to another dish. (Okay, I’m a bit of a perfectionist when it comes to pesto!)

Sweet Basil or Genovese Basil:  Ocimum basilicum

Basil Pesto (all approximate quantities)

2 cups basil, leaves only

25g pine nuts

5 or 6 cashew nuts

salt and pepper

2 or 3 cloves garlic (fresh if possible)

¾ cup grated vegetarian parmesan

mild olive oil

Wash and drain basil. Put in mixer with nuts, garlic and a little oil. Blend.

Add seasoning and parmesan, and more oil. Blend again. Taste. Add more oil or blend further to create the consistency you prefer.

Hey Pesto!

Most people eat it with spaghetti, but we prefer it with tortiglioni.