Basil, pre-eminently the herb of summer, is a kitchen companion to tomatoes (they are a good garden companion too). It is an essential ingredient of pesto, a basil paste or sauce much favoured originally by the people around Genoa, in the province of Liguria in northwest Italy, where basil and olives flourish.

If you have a mortar and pestle, use them to make pesto. You can also make it in a food processor.

If possible, grow basil in the garden or on a balcony or in a courtyard.

Pesto
Serves 4 – 6 for pasta
Ingredients
1 clove garlic
salt
bunch basil
1 tablespoon pine nuts
3 – 4 tablespoons grated parmesan
extra virgin olive oil (about half a cup)

Method
Pound the garlic with a little salt, then add the basil leaves and pound until smooth. Pound in the pine nuts, stir in the cheese, alternating with olive oil.

If using a food processor, process the garlic first, then add the basil and pine nuts together. Turn into a clean bowl and add the cheese and oil by hand.

If not using immediately, use slightly less oil and cover the pesto with a thin film of olive oil so that it does not oxidise and lose its bright green colour.

Serve with gnocchi or pasta. Delicious also with roast vegetables, zucchini frittata, baked tomatoes, and with meat, especially lamb.

From Color Me Healthy: Why you should eat almost everything by Rita Erlich and Dr Alice Murkies.

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Content created November 01, 2004