It’s been a while I’m thinking about giving the globe basil a haircut. It’s been having bad hair day every single day for too long. I even found and printed out a recipe of pesto sause from my favorite food master Jamie Oliver. Today I finally got all the ingredients I need. While I found most Jamie Oliver’s recipes easy to follow, in this recipe he uses the unite “handful” which I found rather confusing: whose hand shall I measure with, his or mine? Eventually I used Giacomo’s – to get a better proximity.
It’s the first time for both Giacomo and me to make pesto from fresh basil leaves, and home grown ones! 😀 Since we don’t have pestle and mortar, and we didn’t want to use the blender, we settled for a bowl and a wooden spoon – it might sound crazy but it worked. The result was great. The native Italian in our family simply loved it. I found it so delicious that I finished the spaghetti in no time, just as him did. To think that two years ago whenever we ate pasta I’d spend twice as much time as him and leave half of the pasta on the plate, I’m really making a lot of progress in my pasta-eating ability.
About the recipe I found the taste of garlic a bit too heavy. It could be that we did not grind the garlic properly – using the wooden spoon, and left small pieces of garlic here and there. I will do it again when we are better equiped.
The globe basil is also called Greek basil, or French basil. They usually grow into a neat and pretty globe shape, which my plant did, but it lost the shape as it continued growing vigorously. The leaves are small and pointy. It’s supposed to have a more spicy flavor than the basil more commonly found in Italy, which I blogged about in another post. After tasting it I found globe basil’s taste more “full-bodied”, rather than spicy, than the big-leave basil. The smell is very similar, but taste better. It’s just my personal preference, and it depends a lot on the way we use it. I will experiment with other recipes.