Having just moved house we haven’t quite got the garden bed established as yet. I was having withdrawals not being able to pop out into the garden to pick at least some herbs.
Thank goodness for pots, I have gone pot mad. Just planted some bok choy, silverbeet and peas.
What I have an overabundance of, thanks to Phil’s house-warming pressie, is parsley and Greek basil which makes the best pesto.
I am also making a huge batch of Chermoula which is a marinade used in North African cooking. It is usually used to flavour seafood but it can be used on anything. It is made up of fresh parsley and coriander along with some spices like cumin, coriander, paprika and turmeric. Chermoula is a versatile blend that is not only great as a marinade but delicious as a dip or a sauce. Enjoy!
Makes 1 cup
3 cups Greek basil leaves
2 garlic cloves, crushed
1/4 cup pine nuts, toasted
100g parmesan cheese, grated
1/2 cup olive oil
1 teaspoon white vinegar
In a food processor place the basil, garlic, pine nuts and parmesan cheese and blend until combined.
While the blender is going gradually add the olive oil until all combined and you have an oozy consistency.
Note: You can use common basil as well as rocket or coriander. Pesto can be made with unsalted macadamias or cashews or any unsalted nuts of your choice.
This pesto can freeze for up to 4 months. Place into airtight container cover with oil.
1/2 onion, finely diced
1 bunch coriander
1 bunch flat-leaf parsley
3 cloves garlic, crushed
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 teaspoos turmeric
Pinch each of cayenne pepper, black pepper and salt
100mls lemon juice
250ml extra virgin olive oil
Finely chop onion, coriander and parsley leaves together in a food processor.
Add garlic, cumin, paprika, turmeric, cayenne, pepper and salt. Slowly add the lemon juice and olive oil to food processor. Mix well and store in a glass container in the fridge.