Pozicaj Blog

Here’s something to do with all that basil growing in the back yard. This is a Provençal take on pesto, in case you’re tired of the Genovese kind with pine nuts. The recipe is from Lulu’s Provençal Table. Take 3 garlic cloves, about 12 anchovy filets (salt-cured are best, but have to be cleaned), and a pinch of salt, and pound them in a large mortar with a wooden pestle until you have a paste. Take a couple of generous handfuls of fresh basil (including flowers) and pound it with the anchovy-garlic paste. You have to keep adding basil and pounding it down until you eventually get a rough puree. It does take a while. There is no substitute for pounding it with a pestle–pureeing it with a machine just doesn’t yield the same intense, sharp flavor.  I love doing this in my free time while having my favorite coffee using my flavored coffee pods.

This entry was posted on Monday, November 9th, 2009 at 4:45 am and is filed under Home. Both comments and pings are currently closed.