I've been spending a lot of time in my veggie patch. Getting in touch with nature & watching the beauty of the beds grow & change with the sun & rain is my kind of self care. It's a peaceful process & a gentle reminder of how incredible mother nature really is.
My veggie patch at the Tiny Farm has been laden with Basil recently, so much that I needed a recipe to capture all that goodness! Here's my simple, yet incredibly delish, Homegrown Basil Pesto recipe.
PS - the team loved this recipe sooo much we recreated it at our last photo shoot & had it for lunch & dinner! And may have all taken some home too : )
Bunches of basil
Parmesan cheese (or vegan cheese equivalent)
1. Thoroughly wash your basil if store bought (Vege Bar is ideal) and pat dry with a towel.
2. Roast the pine nuts in a pan - careful, these can burn easily! Set aside to cool (the crack and pop is such an interesting sound).
3. Grate the cheese (or skip this step if you have a heavy duty blender & just just cheese into chunks).
4. Add the dried basil, a good glug of olive oil, cheese, salt & pepper into a mixed for a few seconds. Whiz until you have your preferred consistency. Taste and add more seasoning if you like.
5. Place in the fridge (or freezer) & top on your favourite pasta & pizza or add to quiches & muffins for school lunches. Pesto Pasta is a great mid week meal idea - even better for lunches the next day!