basil, feta & pistachio pesto
I love basil. And when I enjoy something, I tend to overdo its availability. Rather than plant one plant every so often, I plant 4 or 5 at once. So hence, I have 4 very large basil plants that are growing vigorously. An earlier plant I let go to seed. We picked off the brown seeds and spread them in a bowl that now sits on the kitchen table. Every day, a little shake, and the seeds give off a wonderful aroma, almost lavender-like in its scent. I must admit though the bowl has been getting some strange looks as it looks very much like some sort of mind-altering substance that requires some burning. I do assure everyone that it is pure basil. Heady enough on its own power.
With basil leaves in abundance, I have created a variety of pestos over the last few weeks. This one is by far my favourite. Basil, rocket, feta, parmesan, pistachios, olive oil, a squeeze of lemon juice and pepper and salt to taste. Simple, but very tasty. Uses are endless. Tossed through pasta, a salad or roasted vegetables; dip for crackers; spread on turkish bread with roasted capsicum strips and toasted; a side for fish or patties of choice……..and on and on.
Basil, Rocket & Feta Pesto
fresh basil leaves (from 2 large bunches)
2 handfuls rocket (arugula leaves)
1/4 cup fresh, grated parmesan
approx. 1/4 cup extra virgin cold-pressed olive oil
2 tab pistachio nuts
good squeeze of lemon juice
fresh cracked black pepper
sprinkling of dried chilli seeds/flakes (optional)
Add 1/2 the basil, rocket, parmesan, olive oil & pistachios to a mini-processor (or a large one if suits). Process till all ingredients combined. Add remaining basil leaves & extra oil if needed to blend smoothly. Process again. Add feta, lemon juice, pepper & salt. Process again. Taste & adjust ingredients to taste. Store in a sealed glass jar in fridge.
Goodness shared from Donna