1 large bunch basil (or use parsley, coriander or chervil)
1/4 cup pine nuts
1/4 cup lemon juice
1 clove garlic
1/4 cup oil
Blend or process all ingredients together to make a thick sauce. Serve over pasta or vegetables or as a dip.
Basil Mint Orange Pesto
1 cup fresh basil leaves, firmly packed
1 cup fresh mint leaves, firmly packed
1/2 cup walnuts
2 tablespoons orange juice
1 teaspoon finely grated orange rind
2 garlic cloves
1/4 cup olive oil (or more)
salt and pepper to taste
In a processor, blend first 6 ingredients until almost smooth.
With machine running, gradually add olive oil; process until smooth.
If pesto is dry, mix in more oil by spoonfuls.
Season with salt and pepper.
(Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.)
1 1/2 cups firmly packed fresh basil leaves, finely chopped
1 3/4 cups water
3 1/2 cups sugar
2 tablespoons lemon juice
90g powdered pectin
Place basil in pan, add water, bring to boil, then remove from heat and set aside (covered) for 15 minutes to steep.
Strain liquid into a 2 cup glass measure.
Add water to measure 1 3/4 cup if necessary. Return liquid to saucepan.
Stir in pectin and lemon juice. Bring to the boil over high heat.
Add sugar and bring to a full rolling boil that cannot be stirred down. Boil for 1 minute.
Pour into hot, sterile jars and seal.
Try using purple basil, anise basil, cinnamon basil or lemon basil.