Basil Pesto from Garden to Garnish – Part Two

If you have an abundance of Basil for any reason, whether from a friend, like us or alot from your vege patch. Maybe you were gifted a bargain at the local markets? Let us show you how to make Basil Pesto.
basil pesto from apikaliStart with washing all the leaves to remove any dirt. Don’t worry about being too gentle, they will be whizzed up.
Grab you mixer machine. Stuff the leaves in and start whizzing to break them down into a chunky paste.
If you have heaps, then you may need to do it in batches.
The next step can be done in the whizzer or by hand in a bowl with a wooden spoon. Your choice, you can get the kids involved here.
Add some or all of the following ingredients.
Lots of Parmesan
Lots of good quality olive oil
Lemon Zest
Lemon Juice
Mint sauce
Pine Nuts
Make sure it is all whizzed up well. It should not be too dry or too ‘basil-ee’ tasting. Taste as you go to obtain a sweet or tart pesto. Dont underestimate the amount of oil needed. Make sure its not too salty either.
basil pesto at apikali
Now place about 3 tablespoons into little containers, glass or plastic, and freeze. We find this is enough pesto for one spaghetti dish for 5 people, 2 big and 3 little. We made at least 10 meals from this batch of leaves.
Here is our favourite dish that Sally introduced us too one night.
Cook about 500g of pasta for 5 people.
Quickly fry up some soft veges, like zucchini, squash, steamed carrot, broccoli, beans, peas, corn and onion.
Add a touch of lemon juice to the vege mix and a pinch of salt.
Add the pesto and lightly combine over a low heat.
Add a spoonful of pasta water to the above batch and let simmer for a few mins.
Add the pasta and mix.
Place in bowls, sprinkle Parmesan on top.
Serve and slurp.

basil pesto at apikali

What is your favourite Pesto Recipe, please share below?

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