Have you ever eaten fresh basil pesto? It is divine, sublime, you pick the noun! Living in an inner city suburb with a courtyard does not mean that you cannot have your very own fresh produce.  I have grown basil in our ‘back yard’  every summer since we have been here.  In fact our courtyard can pass for a wee jungle.  I manage mint, parsley, lemon thyme and rosemary all year round, plus tomatoes, lettuces, and basil  every summer.  Not to mention that we have a lemon/lime tree.  It is amazing how just a few fresh ingredients can really make a difference to meals.  For example try adding a small amount of fresh chopped lemon thyme when making spaghetti bolognaise – it’s a winner!

But back to the basil pesto.  It is incredibly easy to make, and the quantity of basil pesto I can make over the summer from a single punnet of basil plants more than recoups the cost of all the ingredients.  Look at that forest of basil my daughter is peering at through the window – that’s the single punnet all grown up!  And did you know you can freeze basil pesto.  Better than the bought stuff.  You do not need to be a gardener or a cook to make this a success.

The recipe I use is actually courtesy of a NZ Women’s Weekly issue dating back to the end of 2006!  They actually still have a link to the recipe, though I have included said recipe: 

• 2 cups of basil leaves, tightly packed
• 2 garlic cloves, peeled
• 1/4 cup grated parmesan cheese
• 1/4 cup pine nuts
• 1/2 cup olive oil

Place basil and cloves in the food processor and pulse to chop.  Then add Parmesan and pine nuts and blend to a pulp.  With the motor running drizzle in the olive oil, stopping occasionally to scrape down the sides of the bowl, then continue processing to form a smooth paste.  Season with salt and pepper to taste, then cover with a little oil.  Makes approximately 1 cup.  Keep in fridge for 2 – 3 weeks.  Yummo!