Mash garlic and salt in mortar + pestle and add the lemon juice or verjus. Mashing the garlic makes a nice paste and the acid mellows out the garlic. Let this sit while to pick basil and parsley leaves from their bigger stems--the smaller ones are fine-- and wash and dry in salad spinner. Third: plunk all the ingredients into a food processor and let ‘er rip. Put the basil/parsley in 1st and then the other items. If you prefer your pesto a bit thinner, add more oil, a little at a time, pulsing as you go. If you like it a bit thicker you can add more leaves/cheese. Adjust salt as needed. Keeps 1 week, refrigerated.
Secret: our Basil Oil makes this the best pesto you will ever taste. Really.
Health Benefits of Basil:
A super source of Iron, on the same level as Spinach, Basil also contains many health-benefiting polyphenolic flavonoidsand essential oils such as eugenol, citronellol, linalool, citral, limonene and terpineol. These compounds have anti-inflammatory and anti-bacterial properties. Basil also containsexceptionally high levels of beta-carotene, vitamin A, cryptoxanthin, lutein and zea-xanthin. These compounds help act as protective scavengers against oxygen-deprived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes. In short, Basil is loaded with flavor and goodness, so slather it on!
Top posting users this week
Top posting users this month
Most active topic starters
PESTO IN A FLASH
- Posts : 16575
Thanked : 805
Join date : 2013-01-12
- Post n°1
» ATTENTION INTERNET EXPLORER USERS CHAT LOGIN PROBLEM!
» Bourse closes week in a losing mode - Thursday’s gains mere flash in pan
» Tremor felt in Colombo; offices evacuated
» Flash Mob: The U.S. Air Force Band at the Smithsonian