As I have stated earlier, I have been lately crazy for 2 things. I mentioned one of them; peanut butter. The second is BASIL. I have been using it in everything; roasted tomatoes pizza with basil pesto, pesto penne with sautéed tomatoes, grilled halloumi with basil and tomatoes, mozzarella in carrozza, basil mojito and even lemon basil sorbet. The recipes will roll one at a time now that I’m very excited about the simple ingredient.
My uncle’s mountain house is my sanctuary when I want to stay away from the city. I have spent a week by myself last year, and I am willing to do it again this year. Now the piece of land next to the house is full of greens; parsley, lettuce, rocket leaves, watercress, cucumbers, tomatoes and of course basil. It also contains some fruity trees that are still young to produce. I am mainly satisfied with the basil and the tomatoes because they are delicious and go well together.
4 cups fresh basil
½ cup extra virgin olive oil
2 garlic cloves
4 tablespoons pine nuts (lightly roasted)
4 tablespoons grated parmesan cheese
Blend the basil and garlic in the food processor until smooth
Start pouring olive oil gradually until you get a smooth paste
Mix in the pine nuts and cheese and pulse and until well incorporated
Use immediately or keep in the refrigerator for a few days
Otherwise, skip the cheese and pine nuts and freeze in silicone muffin tray, thaw before using and blend pine nuts and cheese immediately before using
I have delayed the post till I’ve had enough basil. Yes, I have had a lot of basil that i could drown in (oh sweet heaven,) and now I will be indulging into basil all the time. And since I have had this time with my favorite ingredient, it’s time to dedicate a whole month for it. So, here it is, Mr. Basil, September is all dedicated to you!
Post #1: Mozzarella in Carrozza