At the start of lockdown, Dom and I went to the nursery and got ourselves a bucketload of seedlings to plant with the kids as something we really wanted to start this year – something quite satisfying about growing your own herbs and veggies.
One of the gifts that just keeps.On.Giving, is our little basil. Pretty sturdy to grow, didn’t enjoy the super cold front but also didn’t die, bugs seems to have left it alone too, and if you constantly pick off leaves to use it just keeps producing them. *Tip – Don’t let the basil go to seed [it may be a pretty power but that’s a sign its over. If you just snap that bit off it keeps growing and producing]. We even picked some and froze them in olive oil for summer saving so nothing went to waste.
So definitely invest in a basil plant and get making PESTO! Its also a lovely dip to get creative over. I used to use pine nuts and now i love adding hempseed hearts for extra flavour.
- 2 cups fresh basil
- 1/3 cup pumpkin seeds
- 1/3 cup parmesan cheese, grated * try using some nutritional yeast flakes to make it vegan
- 1-2 tsp fresh garlic
- +/- 60 ml olive oil
- 1 tsp lemon juice
- Salt and pepper, to taste
Add the basil + pumpkin seeds + cheese + garlic + lemon juice and pulse in a high-speed blender or food processor. Add in the oil and blend of high until smooth, scraping down the sides as you go. Season to taste.
Recipe made for The Refillery by Lorna Eppel
Follow her here – Life.With.Lorna