Fresh Falklands Basil calls for Pesto!
Here are two rather lovely pesto recipes (both vegan)
- 2 cups fresh basil (one pack from the shop)
- 1/2 cup Parsley (optional)
- 1/3 cup walnuts
- 1/3 cup olive oil
- 3 garlic cloves or 1 TB Kitchen Garden garlic
- 1/2 tsp salt
- 1/8 tsp pepper
Puree everything together until at your favourite consistency in a blender or with a hand blender. Eat on warm or cold food, don’t cook or it will be bitter.
- 2 cups fresh basil
- 1 cup of cilantro (optional)
- 1/2 cup almonds
- 2 garlic cloves
- 2 TB lemon juice
- 1/2 tsp salt
- 1/4 cup olive oil
Repeat as above.
Pesto is great on noodles, vegetable noodles or even with meat as a side. I love having mine with some fish, it just tastes so good! If you cook your pesto, it can get a little bitter as the basil goes. Keep this raw or serve on warm noodles to protect the flavour. If mixing with noodles, eat immediately. Why not stir a tablespoon into your favourite soup?
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