Garden to table Pesto
Homemade. Homegrown. Makes all the difference. A must during the summer months when Basil is ripe and bursting with flavor and nutrients. This is the perfect dish for kids to make from inception to conception. From planting the Basil seeds to watering then harvesting the Basil. De-stemming and washing the leaves with care. And finally, throwing all the ingredients in a food processor and creating pure magic.
Organic Ingredients, serves 8
10 Cups Basil, de stemmed from your Basil plant, washed and dried
4 Sprigs/a handful of Oregano if you have it
1 Cup Pine Nuts
1/2 Cup grated Parmesan Cheese
5 Cloves Garlic, peeled and crushed to a paste in a pestle and mortar
1 Cup Extra Virgin Olive Oil
1 Tsp. Celtic Sea Salt
De-stem, wash and dry your Herbs. Peel & crush your Garlic in a pestle and mortar.
Toast Pine Nuts in 350F degree oven for 4 minutes. Toss and cook for a further 3 minutes or until golden.
Place Pine Nuts, Parmesan and Garlic in a food processor and blitz for 1 minute. Add Herbs and replace lid. Blitz while slowly and steadily pouring in the Olive Oil. Blend until smooth. About 1 minute.
To use later, add a few tablespoons of Olive Oil on top and cover with some Cling Film, pressing the plastic down so that it touches the surface of the Sauce to prevent from browning. Store in an airtight container and refrigerate.
Cook Pasta until al-dente. Stir in some Butter, Salt, Pesto and top with Parmesan Cheese. Lather on top of Avocado, Mozzarella and Tomatoes for a delicious Salad. Add to Chicken, Fish or Vegetables.
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