Pili Pesto and a Jungle of Shrubs

10:05 AM

Four months ago, I had no idea my hands were capable of growing a shrub.


Today, I'm probably a catwoman but for basil. Btw, allowing your basil to grow those flowers, no matter how pretty :(  will make the leaves grow slower and taste bitter. Giving them ample space to grow into helps them produce healthy, luscious leaves.

L-R
Rosemary, basil, basil, basil, basil, basil, mint

Now when you have a surplus of basil, the first thing you always think of is pesto and maybe world domination. 
Thanks to 80breakfasts for the recipe!

So without further diddle-daddle, here's what you need:

  • 3/4 cup of blanched Pili


The recipe calls for peeling the Pili, but umm, there was an elephant.

  • 2 cups of basil


  • 3-5 cloves of garlic to suit your taste. I find it's best to add a clove or two first as it can overpower your pesto


  • 2/3 cup extra virgin olive oil
  • Salt and pepper to taste



How to do it? BRRRR! it!
Pop it in the blender, gradually add olive oil until desired consistency is achieved. 


I love how the earthiness of the pili nut brightens the pesto's taste. Use it on bread, pasta, wipe it on someone's face. A little goes a long way so any remaining pesto will keep well in the fridge in an airtight container. 

I'll be using this for some pasta in a bit.


Loooove and Friday happiness,
Chef Kuno

You Might Also Like

0 comments

recent posts

Where we are

Food & Drink - Top Blogs Philippines

Subscribe!

Recent Posts