I’ve only ever made my own basil pesto and therefore also have some on hand and ready to use.
Make your own, it’s super easy and can be customized to your own taste with flavour enhancers.
I’ll be using pesto in other recipes, so be sure to stock up on this before we start!
I have a basil plant on my windowsill and caring for it can sometimes be tricky. Here is some tips:
Should you plant from a seed, start in spring placing the seed around 2cm (1 inch) under the soil surface. Keep the soil moist.
By summer you should have a lovely small basil plant to cut from.
Only cut from the top, bigger leaves or baby leaves (for garnish) and leave a few leaves on the bottom of each stem.
Remove the white flowers if you have any, or the basil plant’s lifespan might be shortened. I know they are pretty to look at, rather use them in a salad or as garnish as they are edible!
When buying a basil plant from your local supermarket, you might find varieties such as lemon, red - or Thai basil. Place them in natural light such as your kitchen windowsill.
Don’t overwater. Every second to third is enough.
50g washed and cleaned basil leaves
60g pine nut kernels
2 tsp fresh/crushed garlic (with the oil)
100g dried parmesan cheese
200ml olive oil
pepper and salt to taste
Clean and prepare the basil leaves and all the other ingredients.
In a blender, add the ingredients and half of the olive oil. Blend to fine pulp.
Add the remainder of the oil to desired consistency but a few spoons on top of the pesto before sealing it, allows the pesto to be preserved against mildew that could grow.
Add to a clean and sterile glass container. Seal it tight and keep it in the fridge.
Should you be using a lot there off, remember to keep adding more olive oil to the surface of the pesto before closing the lid for preservation.