Basil in the garden is coming on beautifully. I pinched off some tips that were threatening to form flower buds and the leaves from these, pictured here, made beautiful pesto.
Basil Pesto
- 200 grams basil leaves
- 70 grams walnuts (or pine nuts if you are wealthy)
- 70 grams Parmesan cheese
- 30 grams garlic
- 1 cup extra virgin olive oil
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Process walnuts, cheese and garlic briefly in a food processor. Add salt and black pepper to taste, then add basil leaves and process until finely chopped. With the processor running, stream in the olive oil.
Pesto freezes well, so you may wish to place a portion of this in a small Tupperware type container for freezing.