The basil goes nuts in my herb garden. Which is reassuring considering all my other herbs, are in struggletown. Unfortunately when the basil goes nuts, so do the snails. They apparently have a real taste for it. I give the leaves a few good washes before using, but there’s nothing wrong with them. Just a little chewed.
Most basil pestos include pine nuts, but I’ve left them out since I had none in my cupboard. If you have them, toss some in.
- 1 cup basil, pressed down
- ½ cup parmesan cheese, shredded
- ¼ cup extra virgin olive oil
- 2 garlic clove, minced
- ½ tsp of salt
- Place all ingredients in a food processor and pulse.
- From time to time, remove lid and use a spatula to push down any bits that have gone up the sides.
- Store in a glass container in the fridge for up to a week, or pour into ice cube containers and freeze.
- You can use it for anything from soups, to dips to pasta dishes (my favourite).