It's summer... which means basil season!! The smell of this herb just reminds me of all things Italian, but especially our Nonna's garden which is currently in abundance of basil. Most pestos sold in the shops have parmesan in it, which usually contains rennet: the natural enzyme extracted from the mucosa of a calve's stomach - gross! However this one is cruelty free, tastes even better and is super simple to make. I enjoyed this pesto tossed through some fusilli and broccoli pasta and made sure I didn't waste any remnants in the food processor by wiping it up with some crusty bread!
Ingredients:
3 cups fresh basil
2 cloves garlic
1/3 cup pine nuts
1/2 the juice of a lemon
1/2 tsp fennel seeds
1 tsp chilli flakes (optional)
1/2 tsp castor sugar
A generous pinch of sea salt (add to taste)
1/3 cup extra virgin olive oil
Put all ingredients in a food processor and blend till you get a smooth, green pesto (you may need to scrape down the sides and add more olive oil to make it come together).
Add the pesto to your favourite pasta (check our our fettucini recipe), as a sauce for your pizza base, or on top of some crusty bread and enjoy!
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