So you’ve successfully grown basil in your Grow Pod 2… what better way to use it than making your own pesto? No fancy expensive ingredients needed; Here is our variation on the classic pesto recipe.
Don’t feel confined to pesto pasta! This versatile basil pesto recipe is great for sandwiches, added to salads, alongside plain-cooked fish, smeared over roasted vegetables, dolloped and stirred into soup or as a simple dip with crudités. You can use other herbs in pesto too, mint works brilliantly, as do stronger herbs such as sage or thyme, although these are best combined with parsley so they don’t overpower the more subtle flavours in the sauce. If you fancy giving other herbs a go, check out our Top 10 best herbs to start growing.
|– 50g breadcrumbs|
– 50g basil, leaves only (or 25g each Basil and Parsley)
– 35g strong cheddar, grated
– ½ garlic clove, peeled and chopped
– 100-150ml rapeseed or olive oil
– A good pinch of sea salt and black pepper
How to do it
- Preheat the oven to 180°C/Gas Mark 4. Scatter the breadcrumbs on a baking tray and bake for about 10 minutes until dry and golden, checking them frequently towards the end as they burn quite quickly. Tip on to a plate and allow to cool.
- Place the toasted breadcrumbs into a food processor, along with the basil, parsley, garlic and cheese and blitz to a paste.
- With the machine running on low speed, slowly pour in the oil until you have a thick purée.
- Scrape your pesto into a bowl, and season to taste with a little salt and pepper.
Try replacing the breadcrumbs with toasted pine nuts or walnuts. Walnuts can be lightly toasted in an oven preheated to 180°C/Gas mark 4 for 5-8 minutes. For the pine nuts, place them in a dry frying pan and toast over a medium heat for a few minutes, tossing frequently. One they’ve turned golden brown, remove them from the pan to stop them from burning and leave to cool.
The Seed Pantry team 🌼
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