My first recipe comes from my all time love of basil pesto. With the garden over flowing with this bright green ray of sunshine, it seemed a waste not to get blending.
But my success with basil propagation has been only recent with the usual crops of mine being pitiful and sad. After ear wigging at a local garden centre to a woman brave enough to admit her plight of basil cruelty, I have discovered that not only drowning your basil is an offence but so in not letting it see the sun or leaving it to blow in the wind.
This new found glut has also lead me to the discovery of my new best friend in the kitchen. Gruff Junction goat products, located not far from Christchurch, have some wonderful hard cheeses. The are a bit hard to find but I get it most often from the Christchurch Rotary Sunday Market. I have come across one in particular, so similar to Parmesan, ( well I think better) it makes an ideal substitute.
Basil Pesto Recipe
Ingredients
- 1 cups fresh basil leaves, packed
- 1/2 cup freshly grated Gruff Junction Greenpark Gouda
- 1/4 cup extra virgin olive oil
- 21/2 tablespoons of pine nuts ( you can use cashews or walnuts too for a change)
- 2 garlic cloves, minced
- Salt and freshly cracked black pepper to taste
The easiest way is to chuck the basil in the food processor, pulse for a few moments with the nuts, then add the garlic and pulse a few more times. Add the olive oil slowly, then scrap the sides of the food processor. Add the cheese, pulse again until combined then season. I have found this makes about 1/2 a cup so it can be easily doubled to create more.
This is delish with steak or any meat, tossed through pasta or dolloped as a finishing touch to a soup.
