Grow Basil: A masterclass

Grow lots of basil from seed, as a micro green, cheat and make pesto

In the video below I tell you how to grow basil and make pesto. Check below for my authentic ligurian pesto recipe including a vegan version.

The Recipe for Pesto.

100gms of pine nuts

100-150gms of really good parmesan cheese

(Parmigiano Reggiano)

100ml of really good quality fresh extra virgin olive oil

at least 2 double hand fulls of basil leaves.

(these quantities are approximations you can add more or less of each to achieve the desired taste and texture.

You do want a lot of basil though. The finished result should be a really vibrant green color)

Ingredients for authentic Italian pesto

NOTE: I don't use garlic as i really like the clean fresh flavour without garlic but you can certainly add 1 clove if you like. No more though as it will over power your fresh flavours.

VEGAN version: For a vegan alternative replace the parmesan with breadcrumbs, preferably from a good homemade flavourful loaf.

(this is in fact an authentic alternative as Italians did use breadcrumbs when parmesan was in short supply)

Lemon is not an authentic flavour so leave it out &, neither is pepper so also leave that out. You won't need any condiments such as salt or pepper if you have good quality parmesan as this supplies the pesto with enough flavour and seasoning.

METHOD

The classic method for making pesto is in a pestle and mortar but you can also make it in.a blender.

I use a ninja blender but of course any decent blender with a pulse mode will do.

• When you are making pesto you don't want it to be a puree. It needs to be textured, so to avoid the blender pureeing it grate your cheese first quite finely.

  
  

• Then add all the ingredients to the blender.

• Mix the ingredients before you pulse. You

don't want to end up in a claggy mess where only the parmesan is pulsing or the pine nuts, make sure the ingredients are well mixed before you pulse.

• Pulse for only 2-3 seconds each time before

checking. Stir the ingredients again then pulse

until you are happy with the texture. Then it's done.

To store your pesto:

To use now:

Obviously you can store your pesto in sterilised jars and keep it in the fridge for around a week.

You do need to just cover the surface of the pesto with more olive oil before you put the lid on. The oil seals the pesto, protecting it from degrading.

To use Later:

You can store your pesto in the freezer, in freezer bags or any other suitable container.

If you are freezing it, you do not need to add more olive oil.