Feeling rather destructive today, so got down to making pesto. Again, a fantastic recipe from Neil Perry's The Food I Love, which is a lot more simple than it looks.
- 125 of freshly plucked sweet basil leaves, washed and dry
- 2 cloves of garlic
- sea salt
- 2 tablespoon of finely grated parmesan cheese
- 2 tablespoon of pine nuts
- 80 ml of extra-virgin olive oil
- freshly ground pepper
Pound the sea salt and garlic in a mortar. Add in the basil leaves and pine nuts and pound till creamy. Add in the olive oil (slowly), parmesan cheese, and freshly ground pepper. Season with more sea salt to taste. (I don't pluck so many sweet basil leaves because my plant can't take the stress. So just adjust the amounts accordingly).
- 125 of freshly plucked sweet basil leaves, washed and dry
- 2 cloves of garlic
- sea salt
- 2 tablespoon of finely grated parmesan cheese
- 2 tablespoon of pine nuts
- 80 ml of extra-virgin olive oil
- freshly ground pepper
Pound the sea salt and garlic in a mortar. Add in the basil leaves and pine nuts and pound till creamy. Add in the olive oil (slowly), parmesan cheese, and freshly ground pepper. Season with more sea salt to taste. (I don't pluck so many sweet basil leaves because my plant can't take the stress. So just adjust the amounts accordingly).
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