Finally after ten weeks, my sweet basil that I have planted from seed is ready for the first actual harvest and pruning. That adds another happy moment in my life. Immediately, I turned them into my long awaited pesto sauce.
Lots of fresh sweet basil
2 cloves of garlic
Extra virgin olive oil
Freshly crushed black pepper
Wake pine nuts by toasting in a pan over medium heat without oil. Other than parmigiano-reggiano,combine all ingredients in a blender and mix using high speed. Add enough olive oil at different intervals during blending to create a smooth paste. In a bowl, blend in parmigiano-reggiano into paste with a fork and it’s done!
Bring water in a pot to boil and add salt. Add in pasta and cook to al dente, drain well and mix in pesto sauce.
You can store the excess sauce in the fridge for other use. To my surprise, it tastes extremely good when I use it to make ham sandwich.
I know this is one of the most basic recipes but this particular dish is special to me. Finally, after seven weeks, I get to use my fresh basil that I have planted from seed and this is not even the first actual harvest yet. Due to the lack of planting space along my small corridor in Singapore, I took the pain to remove these sprouts from my overcrowded pot to make way for those lucky ones which were left to blossom on.
Half an onion, finely chopped
1 clove of garlic
1 can of Italian tomato
Heat up olive oil in a pot with onions and garlic. The fragrance from the onion and garlic will infuse into the oil when heated up together. Add salt to avoid onions from burning. Sautee till onion turns translucent. Add black pepper, tomatoes and basil. Simmer for 30mins.
Cook pasta to al dente and drain away water. Add in enough sauce and stir to cover pasta. Serve immediately with extra sauce and parmigiano cheese.