Tag Archives: basil pesto

Buying Basil

Leave a comment

Basil grows easily here during the summer and sometimes I am organised enough to make and freeze some pesto for use throughout the year.

However, I bought a large (800g) can of basil pesto a few weeks ago when I spotted it at Cheaper Buy Miles when were in Melbourne. There are several of these stores, predominantly in inner suburbs of Melbourne, where you can buy an amazing array of short-dated items.

Here is an image from their website.

You never know quite what you will find so it is quite an adventure. They often have a good selection of gluten-free and vegan foods, too.

Anyway, back to the basil pesto. I bought a 800g tin for $6 and based on the average price per 100g of basil pesto at Woolworths it is worth about $20!!

Of course, it can be quite daunting as to what to do with this kind of bulk quantity. I used some to make a creamy basil pesto and mushroom pasta dish for dinner the other night then I portioned the rest up in ice-cube trays and froze it.

I now have a bag of frozen cubes of basil pesto which will thaw quickly and easily for a multitude of uses.

A Bunch of Basil

Leave a comment

I grew a very successful crop of basil during the summer.

I made some pesto early in the season and also used some of it fresh. However, it is now going to seed and taking up space that I want to use for winter crops so it is really time for it to go. Yesterday I picked an armful of the younger shoots, stripped the leaves and rinsed them.

This haul was 4 tightly-packed cups of basil leaves so it was time to make more pesto.

Here is my recipe.

BASIL PESTO

4 cups basil leaves, tightly packed
7 tablespoons sunflower seeds
4 cloves garlic
1 lemon, juice and rind
5 tablespoons nutritional yeast
3-4 tablespoons olive oil
1/4 teaspoon salt
Freshly ground black pepper

Place the basil, sunflower seeds and garlic in food processor and process until finely chopped and combined. Add the lemon juice, rind and nutritional yeast. Process until thoroughly combined. Gradually add the olive oil until desired consistency is reached. Add salt and pepper to taste.

I have chosen to replace the traditional ingredients of cheese and pine nuts with nutritional yeast and sunflower seeds which makes this recipe not only gluten-free but also nut and dairy free.

It was rather exciting to know that I had used basil, lemon and garlic which I had grown as well as locally produced olive oil.

Something Different

Leave a comment

We usually eat salmon once every fortnight.  It is cooked the same way each time – GMan grills it on the barbecue.  I vary the accompaniments – sometimes it is kale salad or coleslaw and sweet potato fries, other times it is a a bed of sweet potato mash or wilted bok choy plus other vegetables on the side.

The other day I came across this link on Facebook.  So, I decided that I would try one for a change from our normal grilled salmon.

I made the Tomato Pesto Salmon and this is what it looked like once I had assembled it.

2016-10-31-01

Cooked, served and ready to eat.

2016-10-31-02

Even better, was the fact that the basil, tomatoes, zucchini and sweet potato were all from the garden.

I know that fresh salmon is not exactly a budget meal but with almost everything else home-grown it means that we can splash out a little on good quality meat and fish.