Dark basil pesto recipe: does it make a difference?
A friend recently gave me some dark basil that she had grown in a pot indoors. I was interested to see if it made my usual pesto recipe different
A friend recently gave me some dark basil that she had grown in a pot indoors. I was interested to see if it was different to the normal basil I used.
I read that this strain was created in America in the 1950s mainly just for the variation in looks, but I found it did have a slightly different taste. To my mind it has a slight anise resonance which was nice, but I do prefer my pesto to look brighter. Maybe that's just because I am so used to it?
Earlier in the week I had made an aubergine and mozzarella pasta, and it was outstanding in that. I will post the recipe for this next week, but today I made this simple pesto to complement some ham hock that I had made for dinner.
Ham hock - always so succulent and super cheap!
I previously posted how to make this ham hock that you can read here. But what is not shown in the photo is that this time I took some of the cooking juices and vegetables and blended them to make a light gravy to accompany this dish.
Ham hocks are really economical and simple to make – fantastic for a summer lunch
Anyway I digress, here is the pesto recipe.
- 2 garlic cloves
- 5 tablespoons of olive oil
- pinch of salt
- 40 basil leaves
- 50g parmesan
- Put the garlic, olive oil, basil sand salt in a small blender and blitz till smooth. If you don't have one you can do it by hand in a pestle and mortar and in fact it tastes better that way.
- Chop the parmesan into a few pieces and add to the blender, blitz until fairly smooth.