The first edition of Weekend Herb Blogging for 2009 will be duly hosted by Haalo, of Cook (Almost) Anything at least once, who is the new Hoodoo Guru of herbs and cooking (and especially photography), and Haalo will be opening up a fantastic New Year of wonderful entries, recipes and a wealth of information provided by herb groupies. I think I can qualify to be one of them by now!
However, I'm starting to sound like a broken record with my first entry for 2009. Yep.....basil. Once again. But...wait....I'm talking about LEMON basil. Citrusy, tangy and "I just can't walk past it without picking a leaf or two and inhaling the scent" type of basil. Eat basil. It's good for arthritis, psoriasis, acne, constipation, stress, build up of gas from over-indulging over the Christmas break...you name it, you've got it....eat basil!!
1 cup (160 g) almonds
1 cup (100 g) walnuts
2 cloves garlic
2¾ cups flat-leaf parsley leaves
½ cup firmly packed lemon basil leaves
1½ teaspoons sea salt flakes
freshly ground black pepper
¾ cup (180 ml) extra virgin olive oil
¾ cup (180 ml) verjuice*
Preheat the oven to 200°C.
Roast the almonds and walnuts on separate baking trays for about 5 minutes, shaking to prevent burning. Rub walnuts in a tea towel to removebitter skins, then leave to cool.
Blend the nuts, garlic, herbs, salt and 6 grinds of black pepper in a food processor with a little of the olive oil.
With the motor running, slowly add the remaining oil and verjuice. The consistency should be like pesto. (If required, thin with more verjuice*.)
I'm off to the beach for a couple of days (taking my beanie, winter woollies and Ugh boots...thats Summer in Australia for ya)! Catchya next week, when I'll be the Hostess with the Mostest!!