Basil is generally associated with Italian cooking and is the best known ingredient for pesto. I make pesto with coriander, marjoram, parsley and mint as well.
There are many pesto recipes. This is my favorite one. It’s delicious and easy.
Margie’s Pesto Recipe
4 handfuls coriander leaves washed but not bruised
2 cloves of garlic peeled and cut in half
1 handful pine kernels or almonds
2T Parmesan cheese
½ a wine glass good quality olive oil
Lemon juice, salt, freshly ground pepper and a sprinkle of organic turmeric powder to taste.
- In pestle and mortar or food processor reduce basil/coriander, garlic, turmeric, salt and pepper to a smooth paste
- Add pine kernels and cheese and blend
- Add the oil a little at a time till smooth and creamy
- Pour completed pesto into glass storage jar with screw top lid
- Cover with olive oil to prevent oxidation
Pour over pasta and steam vegetables, use as spread, add to dips and soups. The list is endless. Be creative and enjoy.
Basil and coriander do not dry too well. Use fresh basil and coriander in oils and vinegars. Another way to store these two herbs is to chop finely tearing is better and put into ice tray cover with water and freeze immediately before it turns black . Once frozen empty into zip lock bags for use on demand. Add to sources, dips etc.
Yes be creative. Instead of serving breakfast rolls serve delicious sundried tomatoes and pesto muffins.
Take your favorite recipe for muffins replace the banana or raisins or nuts with ½ cup basil and coriander leaves and ¼ cup sundried tomatoes. Totally divine.
For more information on Italian cooking and use of coriander and basil and other herbs read Jamie Oliver’s book:
It is such a good read. You almost feel you have been there with him.
I felt so inspired to start cooking right away not to mention planning my next overseas trip. To Italy of course!!!!!!!!
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