My aunt dropped off a huge harvest of basil from my uncle's herb garden a few days ago.This morning, I used them to make a pesto, before they go all dark and yucky. It is the greenest batch that I've ever made! It's been quite a few hours since I've bottled it and it's still this vivid green!
Big "thank you's" to my food-scientist bloggy-pal Chou's tip - use almonds instead of pinenuts. She explains it all in layman's terms here.
Do try the nut-switch the next time you make some. I still cannot get over how much difference the change of one ingredient makes!
6 comments:
gorgeous green!
Beautiful pesto!! My neighbour sells salad veges and herbs and harvests my rosemary bushes. Maybe it's time to see if she has some surplus basil.
Hey Nah-nah,
It has lost a bit of that green this morning but is still green, not that yucky black-green. xx
Hello Olwen!
She might give you some basil for your rosemary, perhaps?
Have fun making the pesto! x
Mine is still green this morning! Magical almonds!
It's GLOWING! OH MY!!
Hey Carpie,
Are you going to eat yours soon?
We made a quick pasta dish with big dollops of it + extra parmesan. Simple but nyum! xx
Hey Sarah!
Four days later and it's still green! Woo. But not much left. Haha. x
Post a Comment