Basil pesto & it’s humus

I love the fall…here in the fields and in our gardens looks like a second spring. Many flowers bloom again and the yellow colors of summer are replaced by an abundant live green that is seen 360º in our landscape. The cold already asks us to stay more inside but when the sun shines out, there is this urge call to come out and enjoy the warmth of the heat.

However, as the rains come stronger and stronger, our beautiful basils, both green and purple, begin to be less vital … and would eventually die with the first frost.

I then decided to cut them down to make an appetizing pesto that I share with you. Doing so I’ll be able to keep this taste I love so much and use it during the winter.

The recipe is very simple and can be kept few months in the fridge! As for what to do with pesto…imagination is the limit, but I leave you some tips: to spread in the bread or toasts, to flavor some vegetable paste – like the humus that I present to you – to mix in a pasta with some vegetables – pesto, broccoli and mushrooms / leek are a great combination- in a soup… I would say you can use it on almost anything! If you like this taste as much as I do, I think the difficult thing is that it can last long in the fridge! 😛

Print Recipe

Basil pesto & it's humus

Prep Time

20 min

Servings

Ingredients

Basil pesto

• 100 g basil
• 30 ml extra virgin olive oil
• 3 cloves garlic I took the central part of the clove
• 40 g walnuts you can either use pine nuts
• 1/2 tbsp sea salt

Chickpeas and basil humus

• 200 g boiled chickpeas
• 2 tbsp basil pesto
• 1/2 small onion
• 1/4 tbsp sea salt
• 1 tbsp tahin (as I didn't have it, this time I used almond butter instead and kind liked the result - softer&sweeter than with tahin)
• 1/2 lemon juice

Prep Time 20 min Servings Ingredients Basil pesto 100 g basil 30 ml extra virgin olive oil 3 cloves garlic I took the central part of the clove 40 g walnuts you can either use pine nuts 1/2 tbsp sea salt Chickpeas and basil humus 200 g boiled chickpeas 2 tbsp basil pesto 1/2 small onion 1/4 tbsp sea salt 1 tbsp tahin (as I didn't have it, this time I used almond butter instead and kind liked the result - softer&sweeter than with tahin) 1/2 lemon juice

Instructions

Basil pesto

1. Wash and take the basil leaves.
2. Mix all the ingredients in a large mortar. You may have to split it in two. Grind all the ingredients until it forms a paste similar to the one you see in the image.
3. Place in a sterilized jar and cover with extra virgin olive oil.
4. Store in a refrigerator and each time you use it, cover with more olive oil to ensure it does not rust.

   

Basil humus

1. Mix all the ingredients and mash with the blend or a food processor.
2. Serve with olive oil and top with vegetable dips (raw carrots, broccoli or raw cauliflower), toasted bread, nachos or other of your choice.

   

Recipe Notes

If you prefer, you can make pesto with a blender instead of a mortar. However I inform you that the taste and quality of it won't be the same. The blender, electric and metalic,  will oxidize pesto much more than its manual preparation, with the mortar, made of stone or wood. It is true that it is more demanding and takes longer, but ... most of the best things in life aren't supposed to be done fast! 😉