Summer in Tasmania this year has been particularly beautiful and I am proud to say that Hubby and I have managed to grow our own Basil. This is considered quite a feat amongst Tasmanians, so I found out when we relocated here a few years ago.
Temperatures down here are not normally considered ideal for Basil growing so you can imagione out excitement when we were able to pick enough to make our own Pesto.
I think some of the secret has been growing it from seed and then placing it along the edge of a small garden bed enclosed with sandstone. Hubby has made two batches and I am sure we will have enough for another few jars before the summer ends.
Here's the recipe just in case you are partial to Basil pesto yourself:
Blend the following ingredients in a food processor
2 cups fresh basil leaves
60g pine nuts
3 garlic cloves
salt and ground black pepper
1/2 cup extra virgin olive oil
Then stir through the grated cheese.
100g freshly grated Parmesan cheese
Bottle and enjoy.
We use ours stirred through pasta as well as on the base of home made pizzas.Yummy.
Until next time.
Warmly Lenna
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