Ahh...the enchanting smell of fresh Basil !
The only way I could think of securing some of the freshness of my store bought basil leaves for a relatively longer time was to make pesto out of it. I had ended up buying a lot more than required and had absolutely no intention of letting it rot... hence the Italian Pesto to my aid :D .
Although born long ago in Northern Italy around the 16th century, this sauce still hasn't lost any of its flavour nor popularity.
Traditionally, pesto is made by pounding basil, garlic and pine nuts in a pestle with a drizzle of olive oil and salt. In fact, in Italian the word pesto itself refers to make by pounding or grinding the contents in a pestle.
INGREDIENTS
Basil Leaves get oxidized soon and change colour. So does the pesto sauce. If preparing for a later use, ensure that it is covered with an air tight lid.
The only way I could think of securing some of the freshness of my store bought basil leaves for a relatively longer time was to make pesto out of it. I had ended up buying a lot more than required and had absolutely no intention of letting it rot... hence the Italian Pesto to my aid :D .
Although born long ago in Northern Italy around the 16th century, this sauce still hasn't lost any of its flavour nor popularity.
Traditionally, pesto is made by pounding basil, garlic and pine nuts in a pestle with a drizzle of olive oil and salt. In fact, in Italian the word pesto itself refers to make by pounding or grinding the contents in a pestle.
INGREDIENTS
- 1 and 1/2 Cup Fresh Basil Leaves
- 1/4 Cup Pine Nuts (can be substituted with Walnuts or Almonds)
- 1-2 garlic Clove
- 1/4 Cup Parmesan Cheese
- Olive Oil
- Freshly Ground Black Pepper, as per taste
- Salt, as per taste
- Blend (or use a pestle :D ) the basil, nuts and garlic to a fine paste. Drizzle in some olive oil to ease in blending.
- Transfer to a container. Add grated cheese, salt, freshly ground pepper and mix well. Drizzle in some more olive oil if required.
- And, voila ! Fresh home made Pesto is ready to be devoured :D.
Basil Leaves get oxidized soon and change colour. So does the pesto sauce. If preparing for a later use, ensure that it is covered with an air tight lid.
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