As summer has officially ended I stood on my balcony the other day looking at my little herb garden and wondering what I should do with all my basil…
I was pretty sure it was not going to survive the cold temperatures and I was going to have to eat a lot of tomato mozzarella salads to get through it!
Instead I decided to make my own pesto which I could stir into pasta, quinoa, couscous, onto bread etc. Definitely a more varied option!
A couple days ago I received some goodies from Sel des Alpes. This salt comes from the alps in Switzerland and has been around for more than 200 million years.
I figured the pesto was the perfect opportunity to try out two of the salts.
♦ 3 cups fresh basil
♦ 1 garlic clove
♦ 1/2 cup walnuts
♦ 1/4 tsp sel des alpes
♦ 1/4 tsp sel des alpes herb flavour
Walnuts are great as they are high in protein, vitamins, omega 3 fatty acids and oils.
Put all the ingredients in the blender and mix until smooth.
Store in an airtight container in the fridge and make sure there is always a layer of olive oil on the top to stop it from going mouldy. However, I would consume it within 1-2 weeks.
The pesto is more on the saltier side so I would use less salt in the rest of the food.
Thank you Sel des Alpes for all the salts, I can’t wait to try out the others.