Already thinking about pesto crusted salmon, chicken roasted with pesto under the skin and many other wonderful ways to use this sauce.
I have included a couple basil ideas for you here... my basic pesto which can be jazzed up with toasted pine nuts or walnuts, and a wrap idea for the lettuce leaf basil. Enjoy!
Basic Pesto
2 cups fresh basil leaves4 large garlic cloves, chopped roughly
1 cup very very good olive oil
1 cup very very good hard cheese. This year I used Grana Padano Parmesan. Can also use soy parmesan
Blend the basil & garlic in a blender until pretty fine. With the blender running, add the olive oil slowly. Blend a minute or two and add the cheese. Blend a minute. If you are going to add pine nuts, toast about 3 tbsps of pine nuts and add them now. Blend until nicely broken up.
I put this into freezer bags and flatten on a shelf in the freezer. When it is frozen you can then break off chunks of appropriate size to the dish you are making.
Lettuce-Leaf Basil Wraps
Then we put out a selection of hot and cold foods to stuff the leaves, and sauces for topping. Fabulous!
stuffings including but not limited to:
- cooked rice
- quinoa salad
- left-over curry
- chopped veggies
- sunomo salad
- scrambled eggs
- peanut sauce (see my previous post)
- hot sauce
We got these lettuce-leaf basil seeds from West Coast Seeds.
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