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.

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

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