One thing I look forward to each summer is growing herbs in my backyard, and basil is by far my favourite. Fresh basil has a flavour like no other. It is mildly pungent, slightly sweet, and has the most invigoratingly wonderful aroma and taste.
One recipe that really lets basil’s gastronomic beauty shine, is a classic Pesto Genovese. Pesto is made using raw fresh basil leaves and a selection of classically Italian complementary ingredients. Incredibly simple in essence yet so bold and complex in flavour, it is a stunner.
I enjoy my pesto primarily on pasta, however, there are tons of uses. Marinate your meats, spread on your sandwiches, mix with steamed vegetables, use as a dipping sauce, or even to top a pizza.
Here’s my classic Pesto Genovese recipe.
Ingredients
- 1/8 cup pine nuts (toasted)
- 1/2 cup good quality parmesan cheese (grated)
- 1 large garlic clove
- 3 cups of fresh basil leaves
- 1/4 cup extra virgin olive oil
- 1/2 tsp sea salt
Instructions
- Toast pine nuts in a pan over medium heat until toasted lightly (golden brown), set aside
- Wash basil leaves and peel garlic cloves
- Add all ingredients to a food processor or blender and blend until smooth
- Use as desired or place in an airtight container, top with extra virgin olive oil, and store in the fridge