When the seasons co-operate, I try to grow my own herbs but some of them like basil grow like wildfire in summer meaning you have so much to use then just wither and die all of a sudden because they don’t like the climate for the rest of the year.
I’m trying to eat as seasonally as possibly but sometimes I do buy herbs at the market or the shops out of season if I really feel like something. Its bad enough that these out of season specimens come wrapped in plastic but I am horribly guilty of using a bit then keeping the rest for ‘later on’ which never comes…they slowly wilt then rot and end up in the bin. But here is a way to save your leftover basil from this tragic fate!! (Also perfect for the summer months when you can’t stop the stuff from taking over your herb garden).
Planet Friendly Basil Pesto Recipe:
- Two handfuls of fresh basil
- 60 grams of parmersan or grana padano cheese
- One handul of pine nuts
- Olive Oil – enough to get an oozy consistency so add a little before blending then add more if your pesto looks too thick and gluggy
- Small squeeze of lemon juice (optional)
Blend together in an electric blender and enjoy!!