A summer treat!

My dad is an organic grower which means every summer I get inundated with hoards of beautiful and fresh organic veges. The most exciting thing I think is the amount of basil I get my hands on. The only thing I ever use it for is to make pesto (except Bloody Marys- but that's another post coming soon!).

This recipe is easy and can be frozen so you can relive the summer deliciousness when it grey and dreary in the winter. I like to eat it on spaghetti or linguine with fried courgettes on top and a good dose of grated Parmesan or Grano Padano cheese. Also amazing in toasted cheese sandwiches!


Basil Pesto

2 cups of basil leaves (stalks removed and washed)
3 cloves of garlic
2 TBSP olive oil
1/4 c pine nuts
1/4 c Parmesan
Salt and lots of pepper

Put into a small food processor or use a whizz stick in a deep dish to whizz the crap out of it all. Whizz on a high sped to get a smooth consistency. Serve immediately or seal in an airtight container. Will keep in the fridge for up to 5 days or in the freezer for up to 3 months. You will notice it oxidize very quickly if there isn't much oil in it but the bright green colour remains underneath that dark layer.

You only need about 4 TBSP for a decent pasta dish. it should cover all the noodles in a thin layer but don't use too much or it will be overpowering.

If you are broke and can't afford pine nuts roasted sunflower seeds work too but lack that punch that pinenuts give.

Another idea (thanks T) is to freeze it in ice trays and just use a couple of cubes at a time. 1 cube could be good for a sandwich and 3-4 for a pasta dish.