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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

1y ago
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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!

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.

Anyway I digress, here is the pesto recipe.

Basil Pesto

Simple pesto to serve as an antipasti, dip or stir in pasta

Ingredients

  • 2 garlic cloves
  • 5 tablespoons of olive oil
  • pinch of salt
  • 40 basil leaves
  • 50g parmesan

Instructions

  1. 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.
  2. Chop the parmesan into a few pieces and add to the blender, blitz until fairly smooth.

Recipe by

Carole Mason

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Comments (1)

  • Quite civilised, thanks for posting.

    Another good one is lemon basil.

      1 year ago
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