Friday, June 13, 2008
full of flavors...but not mixed!
since the basil was trimmed there's been a lot of newer bushier growth.
the leaves are growing in tighter groups, i'll likely use some again this weekend, it'll be the 3rd crop.
in this crop you'll see i planted siam basil in one half (the pointy leaves) and italian sweet basil in the other.
however, now i wish i'd just done one varietal.
both are delicious, but they are so different in flavor.
the siam is truly the same fragrance and flavor as that found in thai food. it has an especially strong liquorice taste and reminded me very much of my favorite pad thai dish..yum yum
the sweet basil is great for pizza and pesto, much less pungent!
talking of which;
i thought i'd share my latest pesto mix
the 'power plant pesto' great for spreading on sandwiches-panini anyone?, especially with tomatoes and mozzarella
heres my recipe for a small qty;
take 1-2 cup of leaves- tightly packed
2 tablespoons of roasted marcona almonds (i've been heating some marcona nuts my wife bought at costco ...salted....add them into a pan with a dash of olive oil and stir regularly until they brown...you'll probably need to do twice as many, cos when you taste them -they are out of this world!)
2 tablespoons of grated parmesan
1 small garlic clove-peeled
half tablespoon lemon juice-or lime juice
salt and pepper
2 tablespoons extra virgin oil
combine ingredients of; basil, nuts, cheese, garlic, lemon juice and 2 tablespoons of water, season with salt and pepper in a small blender...i use a stick blender. Puree until you make a paste (you could use a mortar and pestle with such a small qty of pesto...the old way!)
add in portions of the olive oil, just enough until the paste becomes a smooth buttery texture...good for spreading.