One of the things I love the most about our balcony: all of the herbs and spices we get to plant during the Summer! We use them in salads and meat or to make tea and Hugo.
Amongst others, we have basilicum, parsley, green mint and chives. But what should we do with them, when the Summer comes to an end? You can freeze them, make herb salt or do what I am showing you today:
The easiest Pesto Basilicum
Pesto basilicum is beloved in the italian cuisine. It tastes fresh and nutty and is also anti-bacterial and anti-inflammatory. And the best part: it is extremely easy to make it at home! I used our Thermomix, but a hand blender would do the trick just as well!
Ingredients to make Pesto Basilicum
- 80 g Parmesan cheese in pieces
- 30 g Pine nuts (you can also use Cashewnuts)
- 80 g Basilicum leaves
- 150 g Olive Oil
- 1 Teaspoon Salt
- Optional: 1 clove of garlic
First get the pieces of parmesan into the blender and blend – in the Thermomix it takes around 10 seconds, but if you use a hand blender, I advice you to join all ingredients before blending. Then add the nuts, basilicum leaves, olive oil, salt and garlic and blend until it is all mixed.
Pour into a pre-boiled glas container, put some oil on top and set it into the fridge! It should look something like this:
I think home made presto basilicum looks much more “natural” than the store bought, a bright green even. It also smells extremely more intensive than the ones you get in stores! And you know what is in it, which is a definitive plus point for me!
The higher the quality of the ingredients you use, the better it will taste. I used the Portuguese olive oil my parents sent me, because it tastes so good and is a very good quality.