I am very proud to have managed to grow basil in London. In Greece, we may have a whole basil tree at home but trust me, with minimal sun in London, it’s a nightmare. I have occasionally tried to grow various of herbs, but nothing worked out. So, this particular basil plant is a great achievement. I expected to grow enough to cut it and make homemade pesto sauce, to spread it over toasted bread or a scone with cherry tomatoes for a delicious snack or even use it as pasta sauce. Just make a jar and keep it in the fridge, and I’m sure it will be of great help for when you want a quick and tasty snack, or for when friends come over and want a nibble to accompany their wine (put it on a rusk and spread a few cherry tomatoes), or for those days when you come home hungry and are just need a quick and easy sauce for your pasta. This pesto is particularly creamy without any dairy and so it can be kept for months in the refrigerator. The secret material that gives it a creamy texture is the pine nut. It’s so tasty and aromatic that we really ate it in one day and I regret not making twice as much to try it with pasta. So, you should put twice the amount, don’t say I didn’t warn you. Basil is good for headaches, especially those associated with stress, and improving blood circulation. Basil’s aromas have a positive effect on mood and they improve appetite, while Holy Basil (Tulsi) has been used in Ayurvedic medicine for centuries to increase life expectancy as an adaptogen (herbs that help the body adapt to stressful conditions) and is generally therapeutic for various diseases. Like rosemary, basil is thought to improve blood circulation in the brain, boosting the memory. All kinds of aromatic basils have anti-inflammatory oils that when steamed and inhaled can help with respiratory problems and sinusitis.
Ingredients (for a jar as in the photo)
-1.5 cup fresh basil leaves
-100gr of pine nuts
-1/4 cup olive oil
-2 cloves of garlic
-Juice from half a lemon
-salt and pepper
Mix all ingredients in the food processor until the pine nuts and basil are crushed and become a thick cream.