Last weekend we went to one of the local farmer's markets to see what was going on. There were alot of strawberries and some citrus as well as winter stuff like potatoes and leeks. We found a stall that had these really lovely bunches of freshly picked organic basil. And at $2, we decided to get a bunch and try making some pesto!
Here is what we used
2 cups fresh basil
1/4-1/2 cup slivered almonds
3 cloves garlic
1/4 cup Parmesan cheese
1 tbsp lemon juice
1/2ish cup of olive oil
We added the oil and lemon juice to the garlic and pine nuts, then blend/cusinart it until it's not as lumpy. then add in the basil leaves and mix, and finally the parmesan. You probably could do it all in one go, but we did it in steps.
Here is what we used
2 cups fresh basil
1/4-1/2 cup slivered almonds
3 cloves garlic
1/4 cup Parmesan cheese
1 tbsp lemon juice
1/2ish cup of olive oil
We added the oil and lemon juice to the garlic and pine nuts, then blend/cusinart it until it's not as lumpy. then add in the basil leaves and mix, and finally the parmesan. You probably could do it all in one go, but we did it in steps.
It was very nice, some little crunchy bits and the flavour of the fresh basil was awesome. We ate it all week in wraps and on pasta. You can freeze it, but you're supposed to leave the cheese out in that case.
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