With summer in full swing, it’s time for all the fresh pesto we can handle! To fully take advantage of the fresh basil season, I present you with my pesto recipe!
If you have access to a lot of basil, I recommend doubling or tripling (or more!) this recipe. When in doubt, just know that it freezes very well – spoon into small freezer bags, push the air out, and seal.
This is great served over pasta, used as a pizza sauce, or just snarfed with a spoon or on crackers. We may be just a little addicted, here!
5 cups fresh basil leaves, packed well
Blitz in a food processor until basil leaves are finely chopped. Transfer to an air tight container, store in fridge.
Note: pesto will darken/brown if exposed to air. If your container has a lot of head space, press some plastic wrap against the pesto before securing the lid.
|Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.