Ok, so I know you are wondering, “What in the world does B&B stand for?” Wait no longer! Create this yourself using Black Basil, Black Olive Oil, and toasted pine nuts! It is so yummy. I used it to marinate our grilled veggies. What a feast! My husband was in France for a boys week and brought me back a bottle of BLACK, thats right, Black Olive Oil. The smell is wonderful and it tastes as if you just bit into a yummy black olive. Check this out!
You can also use regular green basil and your own favorite olive oil. I love to change it up now and then by using cashews, almonds or walnuts. This is such a great condiment to keep on hand and lasts for 4 weeks (but mine is always consumed before that!).
B&B PESTO
June 20, 2016
: 0.5 cups
: 10 min
: 5 min
: 15 min
Ingredients
- 2 cups black basil or fresh green
- 1/2 cup toasted pine nuts or your choice, toasted
- 2 cloves garlic
- 1/2 cup black or green olive oil 1/4 for the pesto & 1/4 for the top
- 1 tsp himalayan salt
- dash black pepper
- 1 Tbsp Parmesan cheese optional
Directions
- Step 1 Place all the ingredients in your food processor. Remember just 1/4 cup of the oil in the processor. The other 1/4 cup is for the top. It seals it while you store it in the fridge.
- Step 2 Check the consistency and add more oil a drizzle at a time if desired. I toast the pine nuts to give a little nutty-smokey flavor.
- Step 3 Once blend, place in an airtight jar and cover the top of the pesto with the other 1/4 cup to keep the pesto fresh. This stores nicely for up to a week.
- Step 4 Before using, mix the 1/4 cup oil on the top into the pesto. If any left cover with a bit of oil and keep in the fridge.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.