#Fresh basil leaves

[foodflavorin]

Thai Basil Chicken | Authentic Flavors at Home

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#Birds’ eye chillies #Chicken #Fish sauce #Fresh basil leaves #Garlic #Mild red chillies #Oyster sauce #Sugar #Vegetable oil

[airyairyaucontraire]

Tonight I made myself a pizza with red onions and mushrooms and it was tasty and nice

#food #airy cooks #i got these frozen balls of dough #each is enough for a medium pizza #you gotta thaw them #then let them rise till they about double in size #which in my house means you have to put the bowl into a cold oven (or the microwave) #with a bowl of steamy just boiled water #and leave it alone #dough will not rise properly of its own accord at our room temp #oh and there was fresh basil too! #for the brain scorpions #anyway after the dough ball rises that much you can roll it out and use it

[kohakuhoshi]

My basil seedlings are flourishing. They smell yummy. That plant light was the best 5.55 I spent lately.

#basil leaves #fresh basil #herbs #I'm the grim reaper of plants so I'm proud of these leaves

[thatcatbasil]

OH RIGHT RW ART MONTH IS TOMORROW

#basil speaks #gahhhhhhhhhhhhhhh #ive done thumbnails for mostly everything. so i do have clear ideas for what i'm doing for like uhh 85% of the prompts #but ive been soooo busy with my classes. 18 credit hours kicking my ass rn #confession i am working ahead (did that last year too cause i was unsure how much free time the classes i was taking would leave me with) #but even then i only have 2 things done. sweats #and on top of that i never even finished coding that gallery page for last year's art month #but better news! today i scrapped it and started fresh. code and layout is way cleaner and i'm way happier with it. #i promise it'll see the light of day eventually. though “eventually” may be several more weeks or months hehehehahaheh

[biohazard-inevitable]

It may be silly and quaint but I like to daydream about my future fridge that is organized by just me…

Eggs would be in a clear, reusable container so i can see how many are left

A well kept drawer just for cheese

Perishables like potatoes and fruits would be front and center, easy to grab and see if they’ve gone bad

Clear nozzled bottles that are labeled for different cooking oils wether it be cooking wine, olive oil, etc all labeled with the name and last restock date

A drawer for herbs like garlic cloves and other vegetables in that sort of vein

Little clear organiser baskets of snacks places in a line like they would be at the grocery store

Sodas also in a similar clear container so i can see when to restock

2 % milk and Heavy cream aplenty as well as whipped cream

A butter section seperate from everything so i dont have to go digging for it every time….

Everything neat and tidy and easily accessible for any recepie I may try

OH! And a basket organizer purely reserved for leftovers in tupperware so they dont get forgotten about

#thats the dream…… #and people who respect my fridge space #oh glory i cant wait for the day i have my own refrigerator #a man can only dream #oh and my kitchen to have a dinosaur themed apron waiting for me???? #come home to a beautifully clean kitchen ready for me to work #and a large sink so dishes are a bit easier to handle #a beautifully organized cabinet #and fresh herbs growing in pots by the windowsil #i need rosemary for a recepie? #you bet im grabbin it fresh #basil? thyme? mint? bay leaves? #you got it baby #tomatoes too so when bills run high we still have a heart source #would love to grow more things too #home gardens are the best form of anarchy #ohhhhhh and i’d have the best potato peeler #OHHHHH and a big ol blog or metal bar with plenty of knife variations! #my fridge also has space for letting bread rise #everything is simple and easy to access #the whole kitchen is decorated with dinosaurs #theres dino magnets on the fridge holding up whatever is available to cook #theres stickers on the air fryer #and a waffle maker and toaster #oh and a combination flatop stove #idk electric or propane #maybe propane but that can be annoying to change #it would be so beautiful…..

[askwhatsforlunch]

Octopus in Tomato Sauce

This fragrant, colourful and absolutely delicious Octopus in Tomato Sauce make a comforting and warming stew on a chill and rainy Spring day --these happen! Happy Monday!

Ingredients (serves 2):

3 bay leaves

1 heaped teaspoon coarse sea salt

700 grams/1.5 pound fresh octopus tentacles, rinsed

3 tablespoons olive oil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 small hot red chili pepper

half a dozen large leaves Garden Basil

1 onion

half a small courgette, rinsed

1 tablespoon Modena Balsamic Vinegar

4 small, ripe tomatoes, rinsed

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 small lemon

1 teaspoon caster sugar

2 tablespoons Chili and Herb Oil

a small bunch fresh Parsley, Chervil and Chives

Place bay leaves in a large pot. Cover with water and with a lid, and bring to the boil over a high flame. Stir in coarse sea salt until completely dissolved, and then plunge in the octopus tentacles. Reduce heat to medium, cover with the lid, and cook, about half an hour.

Meanwhile, heat olive oil in a large pot over medium-high heat.

Add dried thyme and oregano, and fry, 1 minute.

Thinly slice red chili and stir into the pot. Cook, a couple of minutes more. Finely chop Garden Basil, and stir it in.

Peel and finely chop onion. Stir into the pot, and cook, 3 minutes, until just softened.

Dice courgette, and add to the pot, coating in herbs and oil, 3 minutes more.

Deglaze with Balasamic Vinegar. Cook out, 1 minute.

Dice and roughly chop tomatoes, and stir them into the pot along with their juice. Season with fleur de sel and black pepper. Thoroughly squeeze in the juice of the whole lemon. 

As the mixture comes to a boil, gradually stir in about 1 1/2 cup of the octopus cooking water. Once boiling, reduce heat to medium, and simmer, until slightly reduced. Keep hot over a low flame.

Once the octopus is cooked, lift out of its cooking water (keep it for fish or seafood soups or stews, or risotti...) and place onto a cutting board. Allow to cool slightly, before cutting into generous chunks.

Heat a large frying pan over medium-high heat. Add Chili and Herb Oil. Once hot, add octopus chunks and sauté, a couple of minutes.

Finely chop Parsley, Chervil and Chives and add half to the octopus. Sauté, a few seconds more, before stirring into the tomato and courgette sauce.

Serve Octopus in Tomato Sauce hot, sprinkled with remaining chopped Parsley, Chervil and Chives, and Parmesan Polenta. A light and crisp dry white wine, like a Pinot Grigio or a Côtes de Gascogne, pairs beautifully with it!

#Recipe #Food #Octopus in Tomato Sauce #Octopus in Tomato Sauce recipe #Octopus #Octopus Tentacles #Fresh Octopus #Seafood #Fish and Seafood #Bay Leaves #Coarse Sea Salt #Olive Oil #Thyme #Oregano #Red Chili Pepper #Basil #Onion #Courgette #Balsamic Vinegar #Modena Balsamic Vinegar #Tomatoes #Fleur de Sel #Black Pepper #Lemon Juice #Chili and Herb Oil #Parsley #Chervil #Chives #Stew #Stew recipe

[febraiodesign]

(via "Burrata Cheese Design No1" Active T-Shirt for Sale by Febraio)

#findyourthing #redbubble #burrata #cheese #fresh mozzarella #mozzarella #italian #food #delicatessen #italy #tomatoes #basil leaves #food art #design #art #mediterranean #cuisine #italian food

[faewitchsherbs]

𝕭𝖆𝖘𝖎𝖑

𝕮𝖔𝖒𝖒𝖔𝖓/𝖋𝖔𝖑𝖐 𝖓𝖆𝖒𝖊(𝖘): Basil, Great Basil, St. Joseph's Wort, St. Joseph's Herb, Witches Herb 𝕭𝖎𝖓𝖔𝖒𝖎𝖆𝖑 𝖓𝖆𝖒𝖊(𝖘): Ocimum basilicum 𝕱𝖆𝖒𝖎𝖑𝖞: Lamiaceae~ Mint, rosemary, sage, savory, marjoram, oregano, hyssop, thyme, lavender, perilla, ect.

𝕸𝖊𝖉𝖎𝖈𝖎𝖓𝖆𝖑 𝖚𝖘𝖊𝖘: Eases insect bites, fevers and stomach cramps/digestive problems. Used to detoxify from cannabis and drugs that store themselves in fat cells. Can increase sex drive, mood lifting, as well as a mild sedative; used to help treat depression, anxiety, difficulty sleeping, as well as mental burnout. 𝕾𝖎𝖉𝖊 𝖊𝖋𝖋𝖊𝖈𝖙𝖘: contains a chemical alled estragole, which has caused liver cancer in laboratory mice. Oils and extracts might slow blood clotting and increase the risk of bleeding in people with bleeding disorders. Extracts might lower blood pressure.

𝕸𝖆𝖌𝖎𝖈𝖆𝖑/𝖒𝖊𝖙𝖆𝖕𝖍𝖞𝖘𝖎𝖈𝖆𝖑 𝖚𝖘𝖊𝖘: Aids in keeping love Banishes negativity Dispels confusion, fears, and weakness Exorcism Fertility Love Peace Protection Protects against insanity Sympathy Wealth Wisdom

𝕯𝖊𝖎𝖙𝖞(𝖎𝖊𝖘): 𝕰𝖑𝖊𝖒𝖊𝖓𝖙(𝖘): Fire 𝕻𝖑𝖆𝖓𝖊𝖙(𝖘): Mars 𝖅𝖔𝖉𝖎𝖆𝖈(𝖘): 𝕲𝖊𝖓𝖉𝖊𝖗(𝖘): Masc 𝕮𝖍𝖆𝖐𝖗𝖆(𝖘):

𝕻𝖔𝖎𝖘𝖔𝖓𝖔𝖚𝖘? 𝕴𝖋 𝖓𝖔, 𝖋𝖑𝖆𝖛𝖔𝖗𝖘 & 𝖔𝖗 𝖚𝖘𝖊𝖘: no- Has a taste between savory and sweet, with hints of mint, anise, and pepper. 𝕮𝖔𝖒𝖒𝖔𝖓𝖑𝖞 𝖚𝖘𝖊𝖉 𝖎𝖓: On pastas, and great with balsamic reduction sauce

𝕻𝖗𝖔𝖕𝖆𝖌𝖆𝖙𝖎𝖔𝖓- 𝖂𝖍𝖊𝖗𝖊 𝖙𝖔 𝖕𝖑𝖆𝖓𝖙: in 75-85 degree weather 𝖂𝖍𝖊𝖓 𝖙𝖔 𝖕𝖑𝖆𝖓𝖙: 2 weeks after the last frost 𝕳𝖔𝖜 𝖙𝖔 𝖕𝖑𝖆𝖓𝖙: sow 2-3 seeds per pot, about 1/4". Keep moist until germination (which should take 5-7 days, 𝕻𝖗𝖊𝖋𝖊𝖗𝖗𝖊𝖉 𝖈𝖔𝖓𝖉𝖎𝖙𝖎𝖔𝖓𝖘: moist soil but not too wet, warm weather but not too much sun. 𝖂𝖍𝖊𝖓 𝖙𝖔 𝖈𝖔𝖑𝖑𝖊𝖈𝖙 𝖘𝖊𝖊𝖉𝖘/𝖘𝖕𝖔𝖗𝖊𝖘/𝖊𝖈𝖙: 𝕺𝖙𝖍𝖊𝖗 𝖙𝖎𝖕𝖘: (pay attention to wilting, in my experience basil can be a bit fragile {especially when they're store bought plants])

𝕳𝖔𝖜 𝖙𝖔 𝖎𝖉𝖊𝖓𝖙𝖎𝖋𝖞: Gloss, oval shaped leaves with smooth/slightly toothed edges that typically cup slightly. Leaves are arranged oppositely along the square stem. Small, clustered flowers are white to magenta and grow in stalk shapes. Smells like sweet Anise, Licorice, and Lemon.

𝕳𝖆𝖗𝖛𝖊𝖘𝖙- 𝖂𝖍𝖊𝖓 𝖙𝖔 𝖍𝖆𝖗𝖛𝖊𝖘𝖙: Whenever needed 𝖂𝖍𝖆𝖙 𝖙𝖔 𝖑𝖔𝖔𝖐 𝖋𝖔𝖗: Nice crisp leaves that are close to full size 𝖂𝖍𝖆𝖙 𝖕𝖆𝖗𝖙𝖘 𝖙𝖔 𝖍𝖆𝖗𝖛𝖊𝖘𝖙: leaves 𝕳𝖔𝖜 𝖙𝖔 𝖍𝖆𝖗𝖛𝖊𝖘𝖙: Pinch off each leaf at the base, where the leaf meets the stock. Harvest from the top of the plant, where the leaves regenerate fastest. 𝕳𝖔𝖜 𝖙𝖔 𝖉𝖗𝖞/𝖘𝖙𝖔𝖗𝖊: Wash the basil leaves, dry them with a towel, and then tie them up using their stems. Then, hang them in a cool, dry place (ideally high in your kitchen). It'll take 4 to 5 weeks to fully air-dry.

#herbal witch #witchy #witch #green witch #witchcraft #greenwitch #grimoire #fresh basil #basil leaves #basil

[about-asian-food-blogspot-com]

#Thai Red Prawn Curry Recipe #Ingredients: #Serves 3-4 #*300-400g fresh (or defrosted) #peeled prawns #1 can coconut milk #1-2 tablespoons red curry paste #2 cloves of garlic #diced #1 red Thai chilli #sliced #1-2 big courgettes #5-6 regular (button) mushrooms #1 small can sliced bamboo shoots #2 tbsp fish sauce #3-4 kaffir lime leaves #5-8 holy basil leaves #jasmine rice #*Alternatively you can use chicken breasts for an equally delicious dish. #How to make Thai Red Prawn Curry? #Quick & easy; most definitely one of my favourite Thai dishes. Can be eaten as a soup but is a little rich #therefore I think it’s far better with rice. #Prep all the ingredients (slice & dice) and put the rice on to boil*. #Spoon the THICK coconut milk into a wok (from top of can) #add the Red Curry paste and fry for 2-3 mins on high heat. #Add the prawns and cook until done (approx 3 mins). #Add the rest of the coconut milk and bring to the boil. #Then add the garlic #courgettes & mushrooms and simmer for 5-10 mins. Add the bamboo shoots #chilli

[what-marsha-eats]

#fried rice #meera sodha #vegetarian stir fry sauce #jasmine rice #fresh pineapple #thai basil leaves #fresh green beans #water chestnuts #red birds eye chile pepper #unsalted cashews #thai style food #thai flavor profile #one pot #one pan #stir fry #vegetarian stir fry #vegetarian fried rice #fresh lime

[esleep]

i actually do kinda like delivering groceries on the side because it gives me such a unique cross-section of the community. i never know whose groceries im shopping for until i finish the delivery and see them/their home and it's like it adds more detail to the picture of who they are. the baby supplies going to the apartment that i know for a fact is one bedroom (they'll be moving soon - i bet they're apartment hunting, i hope they find a place). the new cat litter box, bowl, and kitten food going to the house covered in "i <3 my dog" paraphernalia (a kitten definitely showed up on the porch recently and made itself at home). the fairly healthy boring grocery order that includes an incongruous tub of candy-filled ice cream going to the home of an elderly woman with toddler toys in the yard (it's clearly for her grandkids, whom she sees often).

shopping for someone else's groceries is a fairly intimate thing. i've bought condoms and pregnancy tests, allergy medicine and nyquil, baby benadryl and teething gel, a huge pile of veggies paired with an equally huge pile of junk food, tampons and shampoo and closet organizers and ant traps and deodorizing shoe inserts and a million other little things that tell a million different stories in their endless combinations. one time someone had me buy one single green bean. i messaged them to confirm that's actually what they wanted, and they said yes - neither of them liked green beans very much, but they had a baby they were introducing to solid foods, and they wanted to let him try one to see if he liked them. another time i had someone request 50 fresh roma tomatoes - not for a restaurant, but for a person in an apartment. the kitchen behind them smelled like basil and garlic when they opened the door. another time i brought groceries to three elderly blind women who share a house. that was one of the few times i have ever broken my rule and gone inside a place i've delivered to, because they asked if i could place the grocery bags in a specific location in the kitchen for them to work on unloading and there was no way i was going to refuse helping.

i gripe about the poor tippers, but people can also be incredibly kind. one time i took shelter from a sudden vicious hailstorm inside an older lady's home in a trailer park, while i was in the middle of delivering her groceries. we both huddled just inside the door, watching in shock as golf-ball-sized hail swept through for about five minutes and then disappeared. she handed me an extra $10 bill on my way out the door.

when covid was at its deadliest, people would leave extra (often lysol-scented) cash tips and thank-you notes for me taped to the door or partially under the mat. i especially loved the clearly kid-drawn thank you notes with marker renderings of blobby people in masks, or trees, or rainbows. in summer of 2020 i delivered to a nice older couple who lived outside of town in the hills, and they insisted i take a huge double handful of extra disposable gloves and masks to wear while shopping - those were hard to find in stores at the time, but they wanted me to have some of their supply and wouldn't take no for an answer.

anyway. all this to say people are mostly good, or at least trying to be, despite my complaints.

#long post

[play-now-my-lord]

GORDON RAMSAY: Alright, mate. I'll forgive the cockup with the soup course, but I want that caprese salad, and if there's any more forbidden knowledge of the future in it I'm going to need words with the chef de cuisine ME: Absolutely, chef. We have your caprese salad coming out now *additional member of waitstaff brings out a dish on one hand, and lifts the cloche to reveal basil leaves, fresh mozzarella, and slices of San Marzano tomato artfully arranged to spell out "MARCH 15, 2048 - AUTO ACCIDENT"* GORDON RAMSAY: Hold on a moment. Is that when and how I die? ME: I don't know, chef. It seems at odds with the concept of free will that knowing such a thing would even be possible GORDON RAMSAY: Not even through the antipasti and I'm already being asked to subscribe to a non-deterministic universe. Fuck me

[maleauctionblock]

Appetizers and Snacks - Caprese on a Stick

#Serve your Caprese salad on toothpicks for a fun #easy appetizer. It takes just a few minutes to thread mozzarella balls #cherry tomatoes #and fresh basil leaves onto the picks and drizzle with olive oil. results #ingredients #toothpick #caprese #stick

[peachesofteal]

ghoap x reader / 18+ mdni / dark themes / prev here

Six thirty in the morning might be your favorite time of day. 

It’s the before.

Before anyone else comes in, before the morning rush, before the chime of the front door’s bell, before the shop is filled with lines of people, before it all upends you.

At six thirty in the morning, you sit in the back, perched on the prep table, with a fresh cup of coffee. You leave the side door open, screen separating you from the world, fresh air mixing with the smell of strawberry basil scones, cinnamon coffee cake and mini kolaches, fruited with whatever jam you’ve managed to throw together. Steam rises, semolina spills, the sun dawns, and the world wakes… all well after you’ve had your breakfast.

This corner of the city is busy, and the shop always hums like a well-oiled machine in the dregs of a rush, the front counter team churning out specialty coffees and teas effortlessly. It’s cyclical, similar faces every day, morning commuters rushing in and out, locals settling in a nook with their laptops and lattes, people swinging in for a quick bite. You hide in the back, usually, elbow deep in sudsy warm water with your mountain of dishes, answering the occasional shout of 'do we have more of-' and 'just sold the last-'

This morning in particular, cranberry orange scones, pumpkin muffins and mini quiches are the only things left cooling on the speed racks, waiting patiently for their turn to be placed in the display case, an endless cycle of replenishment lasting until the rush dies down, morning fading into afternoon, triple shot monstrosities turning into decaf coffees. 

It’s laborious, this routine. Five, six, sometimes seven days a week, going to bed with the sun, rising before it. Your wrists ache from rolling dough, cutting dough, scraping dough. Your back weeps when you lift the bowl from the mixer stand every morning, and your joints fare no better. You need new boots, and new insoles for your new boots, and probably a new standing mat, though you know your boss will never go for it. 

You’re tired.

The exhaustion settles into your bones easily today, wearing you down until you’re allowing your eyes to close, wilting atop the butcher’s block- 

The shop phone rings. 

You heave yourself down and swing through the double doors to the front, scrambling for the classic corded receiver, nearly fumbling it in your hands. 

“Hello?” Shit. You always forget to answer with the shop’s name. You’re not exactly the customer facing part of the operation. “Galaxy’s.” You correct and… wait. 

There’s no response. 

You think you can hear someone breathing, something rustling, but it’s too faint and difficult to make out. 

“’Lo?” You try again, but still, there’s silence. It’s an unending moment, you on one end… who knows what on the other, and you hold your breath, straining to hear, to listen. 

The line clicks dead in the next second. 

Odd. 

The shop girl is chewing gum. 

You’ve told her a million times not to chew gum when she’s working the counter, but clearly, she’s never heard of norovirus, and you’re not the boss, or the owner, so being the broken record only gets you so far. 

“There’s someone out front to see you.” She snaps it between her front teeth, and your molars grind together like stone. 

“Who?” You toss a clean towel on the stainless steel table in the middle of the kitchen with a frown. You don’t really get visitors here, most of your friends are in the same industry, and either work the line too late to be up in time to even get coffee somewhere, or are already at work, buried beneath a bain-marie and the never-ending sound of a ticket printer. 

There’s dried, caulked dough caked to your fingers, shoved up underneath your nails, and you brush them self-consciously against the ratty old apron stretched across your waist. 

The surprise lingers on your tongue, and then explodes when you spot the massive dusky blonde from the other day, the one who was with the guy who split the coffee all over your favorite dress. He’s too tall, and too broad, and too imposing, everything in your sense of self-preservation screaming at you to run when he notices you approaching, gleam of a predator sparkling in his eyes.  

Still, somewhere, tucked away, it thrills you, the idea of them, the balancing act, two halves of a whole. He’s etched from stone, strong and steady, while his partner is saporous, vibrant, and riotous, crystal blue eyes sparkling in the mid-day sun. 

You wonder what they're like. What they talk about. What they do.

Curiosity killed the cat.

Your skin prickles once you fall into his orbit, immobilized by the molten toffee pooling around his irises. You float for a second, tracing his knife’s edged jaw, the fullness of his lips, imperfect pieces puzzled together to make a masterpiece, and then crash back to earth quickly, realizing you’re standing in front of him… staring. 

“Uh. Hi.” What is he doing here? How did he know where to find you?

“Sorry to barge in on you at work.” He starts immediately, wallet appearing from his back pocket like a magic trick. “Wanted to make sure we settled up.” Thick fingers hold a folded nest of notes, and you stare down at them, slowly processing what he means.

Cash? 

“Oh, I… I have… venmo. Or we could use apple pay, you didn’t have to come all the-“ 

“Don’t have venmo.” His mouth tilts, and you go with it, head listing to the side like a wayward buoy. “This is easier.” He pushes it into your hand, peeling your fingers back to enclose the money in your palm, heat sparking up your spine. 

“How did you know where I worked?” You blurt, unable to keep it at bay any longer. The question singes, settles uncomfortably in the sparks between you. 

“Saw you in the back yesterday, when we were in for a cuppa.” Oh. Suspicion sheds, snakeskin left behind on a cold, dusty trail, suspension of disbelief settling in the back of your mind. Sure. After all, this is where you ran into them last week, on your day off. They do come here. 

“Well. Thanks.” 

“It’s our pleasure. Hope the stain came out okay.” 

“Oh, yeah. It’s… still at the cleaners.” This is absolutely false, but he doesn’t need to know that. The spare bills will probably go towards your energy bill, and the ruined dress will go in the trash. 

It is what it is. 

“Couldn’t help but notice when I was comin’ through the parking lot that the back door is open.” His voice swoops low, dropping into a rumble, and you blink, lips parting. 

“Oh, um y-yeah. I like the breeze.” He shakes his head, a simple rejection, leaving you spinning. 

“City’s not the safest right now, yeah?” Oh, yeah. Of course, you knew. Rival factions of organized crime were leaving a red sea of bodies in their wake all over town, a new murder popping up in the headlines nearly every week. 

But you were safe. You were fine. Galaxy’s had never been stained with the bloody touch of any of them, and you took it as fact. Permanence. 

You agree reluctantly, watching the storm clouds roil on across his expression before evaporating. You shrug, hands clutched in your apron, doubt and skepticism clear on your face.

His expression shutters. His eyes turn cold.   

His thumb and forefinger dart through the air, latching onto your chin. 

You freeze. You should tug away, jerk backwards, yell and scream and hiss, but all you can do is stand there, caught in a trap and trembling as he leans forward to murmur in your ear. 

“Lock the door, little doe.” 

#peaches writes #guess the au? #ghoap x reader #simon riley #simon riley x reader #simon ghost riley #simon ghost riley x reader #still written on the phone so #mind the mistakes

[askwhatsforlunch]

Nasturtium Pesto

This pepper-y and fragrant Nasturtium Pesto, inspired by a recipe in this month’s The Simple Things, makes the most of the late Summer garden and promises to enhance the most comforting dishes.

Ingredients (makes about 1/3 cup):

2 tablespoons pumpkin seeds

about 10 grams/0.35 ounce freshly picked Nasturtium leaves, with their stem

half a dozen Basil leaves

1 large garlic clove

Parmesan Cheese

4 tablespoons extra virgin olive oil

In a small frying pan over a high flame, toast pumpkin seeds until just golden and fragrant. Remove from the heat; set aside.

Place Nasturtium leaves in a bowl, and pour boiling water over them. Blanch, 10 seconds. Then, drain (keep the water to water house plants once cooled!) and plunge in an ice bath, to stop cooking and cool.

Drain thoroughly and squeeze out the water from Nasturtium leaves.

Chop Nasturtium leaves roughly, and add to a pestle and mortar, along with Garden Basil. Peel and halve garlic clove and add to the mortar. Muddle and grind thoroughly, gradually adding toasted pumpkin seeds until a paste forms. Grate in about two tablespoons Parmesan, and muddle it in, gradually adding half of the olive oil until smoother.

Stir in remaining olive oil.

Use Nasturtium Pesto with pasta, in sandwiches, as a dressing... The possibilities are endless and all delicious!

#Recipe #Food #Nasturtium Pesto #Nasturtium Pesto recipe #Pesto #Pesto recipe #Pesto Sauce #Pesto Sauce recipe #Nasturtiums #Nasturtium Leaves #Garden Nasturtiums #Basil #Fresh Basil #Garden Basil #Garlic #Pumpkin Seeds #Parmesan #Parmesan Cheese #Olive Oil #Extra Virgin Olive Oil #Sauce #Sauce recipe #Condiment and Sauce

[strange-aeons]

#if this turns out edible I will make it