Yen Can Cook ~ Homemade Fresh Basil Pesto
I got a big bunch of Thai Basil from the veggie box that I bought during MCO and I know I have to use them up before they go bad as they can turn black and wilt at an astonishingly quick rate which happened to some of my basil ~>_<~
So, how I used up all my Thai Basil? Homemade pesto, the first thing that came into my mind! Instead of pine nuts which are traditionally used in pesto, I used almond instead because almonds are more “wallet friendly” 😛 Other nuts such as walnuts and pecans are good options as well.
Pesto is commonly used as pasta or pizza sauce but there are many unconventional ways to enjoy it! Make a dips by mixing it with sour cream, Greek yogurt or cottage cheese, bake into bread, spread on sandwich/ bruschetta, salad dressing and sauce the meat.
Ingredients
40g fresh basil leaves
2 cloves garlic, minced
75g almonds, toasted
50g grated Parmesan cheese
120ml extra virgin olive oil
Salt and pepper to taste
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Step 1: In a food processor or blender, add the basil, almonds, Parmesan cheese and garlic. Pulse a few times, until the ingredients are coarsely chopped.
Step 2: Turn the processor on and gradually add the olive oil until pesto reaches desired consistency. Season with salt and pepper, to taste.
Step 3: Store in air-tight container in the refrigerator for up to one week, or freeze for up to three months.
PS: Not sure why my pesto so brown in colour, anyone?
Continue #stayathome #dudukrumah
My first thought was that your pesto got oxidized (like how avocado turns brown) and I did some googling. Apparently this is normal and the trick they say is to blanch the basil first and it will remain green. Try in your next batch.
PH, thank you for the effort of Googling the reason and how to avoid the oxidation of basil leaves. *muaks
I’ve always thought pesto sauce is made with a different type of basil coz I’ve eaten pesto sauce pasta before and was ok with it but not Thai basil. I cannot tahan the smell and taste of it.
Kris, when I searched for recipes online, majority of them didn’t mentioned about what type of basil to use, so I just “hentam saja”, haha! I thought the smell and taste of different types of basil are quite similar, no?
That looks lovely, I’d probably just do beef & basil stir fry. haha
KY, my family not really like the smell and taste of basil, so I seldom cook it. Make into pesto can keep longer and sekaligus can use up all the basil 😛
a very interesting twist – you can make a nice thai-flavoured pasta with this 😀 i love all varieties of basil, heheh 🙂
Sean, I love it as salad dressing, which really add flavours to the bland vegetables 😛