This is a great way to use up Basil plants that need to be removed to make way for Winter plants. Thanks to Annemarie Brookman from The Food Forest for this recipe, which can be made completely from South Australian produce.
Roast some almonds, and then grab a handful and toss them in the food processor with a couple of cloves of garlic for some short bursts. I don’t allow them to be over processed, as I like a coarser texture to my pesto with plenty of almond chunkiness.
Add a good few hands-full of basil leaves, and a healthy splurge of EV olive oil and process to mix- just keep adding olive oil until you have the texture you want, bearing in mind that it seems to harden when put in the fridge, so make it just slightly runnier than you want to end up with. Finally, mix in a light seasoning of salt (you could even use Murray River salt to keep the South Australian theme). I don’t add grated parmesan but you certainly could.
Put the pesto in a sterilised jar and cover with a layer of EV olive oil. It keeps for a few weeks.
I eat this pesto in little clumps scattered through a garden salad or dolloped into soups and stews. Hope you enjoy it. Alison