This is the third pot of Basil I bought this year. While I did use a lot, the first two did not make it to the extend that this one did. Maybe I was careless or the season was wrong, they did not last.
The third, I took care watering and exposing to enough light and it's been a few weeks that I have eaten a lot of Basil. maybe the supplier of this bunch did a better job growing it int he first place?
Time to thin that bush out I thought and what better to make with tons of Basil than Pesto. Normally made with Pine nuts and Parmesan, but once many years ago I had pasta in Italy with Hazelnut Pesto and I liked it. Never made it until yesterday. As easy as a good food processor (A Blender works so so) and a quick job at that.
The hazelnuts are the star of this mixture and to keep them shining I did not use any cheese and even roasted the garlic upfront to take the sting out.
Hazelnuts are much easier to come by in Europe than in North America, I wonder why that is. Taste? Price? Not an easy find in Canada or the US. We need to change that.
Anyway. Easy steps, instructions online everywhere, I used this one:
GREAT LUNCH WITH SEVEN INGREDIENTS TOTAL
NOT A MUST TO ROAST THE GARLIC, LESS PUNGENT
PILE IT ALL IN
DILUTE WITH SOME OF THE NOODLE WATER
TOSS THE PASTA
IT'S GF FROM FRANCE. CORN AND RICE, HAD BETTER