Its not super easy to get fresh basil in Singapore. Its not impossible either but somehow, when I do come across them in the supermarket, I feel they are wilted and cost too much. Why bother when there are a gazillion different types of other greens around, that are more local.
I did, however, manage to score an entire bag of super fresh basil in Giant supermarket a couple of weeks back. Ooh the flavour was mindblowing. Although I have tried pesto pasta and pesto chicken before in restaurants, making your pesto is way way better! I was a bit skeptical if TH would like it but he actually loved the pesto pasta I made with (recipe coming up next!)
Fresh Basil Pesto
Makes about 3/4 cup
Ingredients:
4 cups fresh basil leaves
1/2 cup extra virgin olive oil
3/4 cup grated parmesan cheese
1 tsp minced fresh garlic
1/3 cup pine nuts
1/2 to 1 tsp freshly ground black pepper
Salt to taste
How I Made It:
Dunk all ingredients into a mixer or food processor and grind to an almost smooth paste. Can be served in various ways, most popular being pesto pasta, over toasted bread, in pizza, etc. Can keep refrigerated in an air tight container for up to 3 days.
You can also substitue the pine nuts for walnuts, sunflower seeds (I tried these once and loved it!), or any other nuts you have in hand.
First two pictures in this post taken in the home made light box for food photography.
I did, however, manage to score an entire bag of super fresh basil in Giant supermarket a couple of weeks back. Ooh the flavour was mindblowing. Although I have tried pesto pasta and pesto chicken before in restaurants, making your pesto is way way better! I was a bit skeptical if TH would like it but he actually loved the pesto pasta I made with (recipe coming up next!)
Fresh Basil Pesto
Makes about 3/4 cup
Ingredients:
4 cups fresh basil leaves
1/2 cup extra virgin olive oil
3/4 cup grated parmesan cheese
1 tsp minced fresh garlic
1/3 cup pine nuts
1/2 to 1 tsp freshly ground black pepper
Salt to taste
How I Made It:
Dunk all ingredients into a mixer or food processor and grind to an almost smooth paste. Can be served in various ways, most popular being pesto pasta, over toasted bread, in pizza, etc. Can keep refrigerated in an air tight container for up to 3 days.
You can also substitue the pine nuts for walnuts, sunflower seeds (I tried these once and loved it!), or any other nuts you have in hand.
First two pictures in this post taken in the home made light box for food photography.
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