Home Made Pesto, is the Besto. (If you like Pesto obviously. )
This started as Two Basil plants that I picked up in the supermarket - tip here, if you live in cooler climates like Ireland and the UK, keep it indoors by a window with sun, and water from the base up, not on the soil, as this can lead to root rot. Next, if you’re trimming the leaves, use a scissors and cut just above where the stem is growing leaves. This will force the Basil plant to grow more leaves. Also, if you see your Basil plant about to flower, that means it’s about to take early retirement and head off to meet its maker. So cut off the stems that are flowering and stick them in water - they will keep growing. Useful to know however, is that usually the leaves from a Basil plant make nicer Basil when they are about to flower.
Pesto making top tip - don’t use a blender - get yourself a Pestle and Mortar - the flavours are so much better this way.
Pesto Process. There are exact recipes, but it’s your own Pesto, so balance the ingredients as you go - when making this one, a ‘little helper’ thought it would be fun to throw in lots and lots of Sea Salt - result was seriously salty Pesto. Remedy for that? One is Lemon Juice - it helps balance out salty flavours. Also, be mindful, that If you’ve had Pesto from a supermarket and you’re making your own for the first time, the flavours will be so much stronger - it’s actually amazing how much of a difference the Pestle and Mortar Pesto will be - almost like a totally different food.
Ingredients in adding order 1) 4 Cloves of Garlic 2) 1-2 Handfuls of Pine Nuts, 3) 1 Tablespoon of Sea Salt and Lemon Juice on standby if you muck it up! 4) 2-3 cups of Basil leaves (best give them a wash before adding) 5) Olive Oil. Enjoy 🌅19th October 2018
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