Again the basil just keeps growing and I am left with a never-ending supply. This time I decided to make a caprese salad which only uses three main ingredients, basil, bocconcini and tomato. 2/3 of the ingredients could easily come from your garden and that is why I love this salad. Unfortunately my tomatoes were not ready for harvesting just yet.
There is no need for a recipe, simply cut the tomato and bocconcini to your liking. Then assemble and drizzling with olive oil. Lastly sprinkle with salt & pepper to taste.
For more flavour drizzle balsamic dressing over the caprese salad. Enjoy on crispy bread or by itself, its good either way.
Your feedback is always welcomed
As soon as my basil plants start to flower I prune them back to ensure it keeps producing more leaves. In doing so, I am left with an excess load of basil. So I decided to make a basil pesto following Jamie Oliver’s Recipe. This recipe is different from the usual and involves using a mortar and pestle instead of a food processor. This method does involve more time and effort but the end result is worth it.
The basic ingredients for a basil pesto involves the following:
- Pine Nuts or Almonds (toasted)
- Parmesan Chesse
- Extra Virgin Olive Oil
- Lemon Juice
- Salt and Pepper
Adding lemon juice is optional but I always add it to my pesto as it balances out the strong flavour of Extra Virgin Olive oil. I usually just play around with the above ingredients until it reaches my desired taste.
In comparison to making pesto in a food processor the end result is much more flavoursome (afterall you are crushing all the basil by hand) and you won’t be left with a mushy basil pesto at all.
If you want to try something new, I would recommend trying this method to make your next basil pesto. Your feedback is always welcomed.