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!
PESTO IN A FLASH
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