Before the stock of Basil in the garden fades with the seasons, let’s make some yummy condiments with the Basil we have.

1. Basil Pesto

You will need:

1 small bottle – well washed and dried

2 Garlic cloves

50g Pine nuts (or other unsalted nuts like Brazil, Almond or even Cashew)

80g Basil leaves

4 Tblsp grated Parmesan cheese

150 ml Olive oil

Salt to taste

What to do:

In a large mortar grind the nuts, garlic and leaves. Add cheese and oil and grind together till smooth-ish. It will be coarser than if done in a food processor. [You can use a food processor if you wish] Bottle. Make sure the pesto is completely covered with oil. Keep refrigerated.

Use with pasta, to jazz up a cheese sandwich, as an addition to mayonnaise or salad dressing, as flavouring in a quiche or with any vegetarian dish or your choice.

2. Basil Mayonnaise

You will need:

1 small bottle – washed and dried

1 large Free-range Egg

1 Tsp Lemon juice

1 Tsp Herb flavoured / white wine Vinegar

½ tsp Salt

½ tsp Sugar

20 Basil leaves

¾ cup of Oil (we use cold-pressed Canola or cold-pressed Sunflower oil)

What to do:

In a blender place all the above ingredients. Blend these together till sooth.

Slowly add ¾ cup of oil in a slow thin stream as it blends. This will thicken into a light mayonnaise. Adjust seasoning to your taste. Bottle and keep refrigerated.

Use as a mayonnaise with everything! Delicious as a dab on a hot steak.