A Caribbean Garden

This content is syndicated via RSS from the blog: Caribbean Garden



I have saved this post for summer so that everyone can use the recipes. In the tropics, one can grow and enjoy fresh basil year round (as I do) but the strange thing is that in the tropics many people aren’t even aware of culinary basil! While I use basil almost every day, (Thai, lemon and cinnamon basil being the most heat tolerant) my favorite thing about growing it is the ability to make fresh pesto.

The beauty of pesto is how flexible it is-you don’t really need pine nuts, I find walnuts, almonds or cashews work fine, or nuts can be left out. You can make your pesto light and refreshing by adding mint, or aromatic with a sprig of rosemary (to top pizza) or zesty with some arugula, or rich tasting with flat leaf Italian parsley.

As if that weren’t enough, you can also mince in some chopped olives (green or black, each will give a different flavour) or sun dried tomatoes.

What to do with pesto-toss into hot, cooked pasta and add some chopped tomatoes for a yummy main course or side dish; drizzle on pizza or mashed potatoes; use as the dressing for potato salad, a sandwich spread or spread on wraps, use as a sauce on fried fish, as a stuffing for chicken breasts, add to cubed curried chicken with tomatoes and cucumbers to make a quick salad, add to layers in lasagna, as a basting sauce for grilled shrimp or fish, add a touch to scrambled eggs.

What’s your favourite way to use pesto?



My favorite pesto recipe

4 large garlic cloves
1/4 cup pine nuts, walnuts, almonds or cashews (you can make a nut-less pesto)
2 oz freshly grated Parmigiano-Reggiano or parmesan or pecorino, (2/3 cup)
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
Minced hot pepper eg ¼ tsp habanero or chili, or pinch of red chili flakes or 1 whole aji dulce or seasoning pepper (optional)
1/3 cup extra-virgin olive oil

Food processor or food chopper method:
With food processor or food chopper running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, basil and hot pepper if using, then process until finely chopped.

Food processor: With motor running, blend in oil.

Food chopper: Remove mixture to a small bowl and blend in oil with spoon.

Mortar and pestle method
Combine the nuts and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the basil and hot pepper and add it to the mortar. Grind up with the other ingredients until smooth. Add black pepper.

Note: I do not store pesto, except for a day, covered in the refrigerator, because of the dangers of botulism developing with garlic in oil.

Here are some combos to try with arugula and cilantro:

Arugula Pesto
2 cups arugula leaves, packed
1/4 cup walnuts
1/2 cup freshly freshly grated Parmigiano-Reggiano or parmesan or pecorino
1/3 cup extra virgin olive oil
2 garlic cloves, peeled

Cilantro Pesto

This one is cheese-less-try on Mexican themed food! Eg guacamole, chili, nachos, fajitas, sour cream.

3 cups loosely packed fresh cilantro, thick stems removed
1/4 cup almonds or pistachios
1/4 cup chopped red onion
1/4 teaspoon salt
1/3 cup olive oil
¼ to 1/2 teaspoon minced hot pepper of choice
Squeeze of fresh lime or lemon
Variation: add some fresh mint leaves

Read more at Caribbean Garden...