– homegrown basil, homespun recipe
Pesto is a great way to preserve the flavour of summer which you find in basil, and it is best to make your own. You don’t know what is in the store-bought pesto, but you CAN be certain that neither the olive oil nor the parmesan cheese are of an acceptable quality. The most common form of basil is found in all shops and supermarkets if you don’t grow your own.
Despite the eternal wind in Denmark I have been lucky with the four or five types of basil I sewed earlier and exposed to the elements on my balcony, so I have already made the first batch of pesto loosely based on the classic pesto genovese, adapted with what I like and had available:
About 5 dl of basil leaves – I used four different types – “packed” relatively tightly
70 g cashew nuts, coarsely chopped and roasted
70 g parmesan cheese (the real one – not the lumps of rubber you get pre-packed)
5 garlic cloves
1 small knob of ginger
1 green chili, deseeded
Zest of 1 lemon – organic or at least untreated
Chop separately in a food processor to the desired texture and mix well with
1 tsp salt
1/2 tsp freshly ground black pepper
At least 1,5 dl cold-pressed, organic olive oil
Juice of 1 lemon
There should be enough olive oil for it to leave a small amount on top of the pesto. Freeze in small batches. If you do not have enough small containers, an ice-cube tray will do. Once frozen, you can transfer the cubes to a bigger container.