Pesto, pesto, pesto
There are some positives that emerged out of this pandemic, my healthy herb garden for instance. Basil in abundance, mint overgrowing the planter and coriander sprouting. With this blessing and excessive basil leaves, making pesto is an obvious choice. Quite simple really. Soaked my basil to make sure that it is clean and air dry it. Pick the leaves and packed it into the blender. Then add about a cup of pine nuts, which is often recommended in most recipes. I didn't have pine nuts but found some sunflower seed in my fridge, which I toasted on a pan and used that instead. Add a cup of extra virgin olive oil and half a teaspoon of salt. Most recipes will ask you to drizzle the olive oil into the blender while it is blending but I just added it in directly before starting the blender. Pesto can be stored in a container and kept in the fridge for up to a week. It's great with pasta. Here's my recipe for a simple minced pork okra pesto spaghetti which I cooked for dinner toda