Basil

BASIL

 

One of my favourite herbs is basil, I love the stuff and always try to grow lots each year.  In the last couple of years here, I haven't had a lot of luck in growing it outside in the raised beds in the past, but have again this year grown it in the poly-tunnel along with the tomatoes, well they go so well together anyway!

 

 

 

PESTO

Ingredients:

100g fresh basil leaves, washed and dried

80g pine nuts

2 large garlic clove

Pinch of sea salt

150ml olive oil

75g grated Parmesan

Method:

Into a processor add all the ingredients apart from the olive oil.  Whiz gently and when combined, keeping the motor going add the olive oil in slowly.  Taste, add more olive oil if required.  

 

 

 

 

 

This recipe usually makes one large jam jar full. Top with olive oil and re-apply to the top every time you take out some pesto from the jar.

Store in the fridge.

RED TOMATO PESTO

Ingredients:

100g fresh basil leaves, washed and dried

50g Parmesan, grated

50g pine nuts

2 garlic cloves

150g sun-dried tomatoes - I make my own here

150g olive oil

Splash of balsamic vinegar

Method:

Make as per ordinary pesto adding the tomatoes.  

I've also managed to freeze some for later on to add to soups, stews etc. 

Pick your basil leaves, wash and dry the leaves in a salad spinner.  Place into a food processor and process until finely chopped, then add some olive oil, just enough to coat the basil to stop it going black in the freezer.  I then place spoonfuls into ice cube trays and freeze.  Once frozen place into a bag into the freezer.  Repeat the process and you will have a nice stock of basil to use. 



I've also made some lovely basil butter which has also been frozen and added to cooked vegetables, chicken and fish dishes later on.

Using a processor, I add the washed and dried basil leaves and process until finely chopped, then add some butter, a squirt of lemon juice, pepper and a pinch of garlic salt.  Process until combined then put onto cling film and roll into a sausage shape and freeze until needed.