There is a lovely Nonna who lives on our street who has the most enviable food garden. She has a tiny plot of land but she has used every inch of it to plant herbs, fruit trees and vegetables. Just a few of the delights of her garden are apricot, mulberry and fig trees, coriander, thyme, oregano, tomatoes, capsicums and cucumbers, and basil. As she put it with her melodic Italian accent, ‘plenty, plenty basil’ whilst gesticulating for us to come in and take handfuls. So we did!
What does one do with fresh basil… make pesto of course!
Recipe from good taste.
45g (1/4 cup) pine nuts
1 1/2 cups fresh basil leaves
2 small garlic cloves, halved
60g (3/4 cup) shredded parmesan
5 tbs olive oil
Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.if you liked this post, you may also like:/span>