Yo, Dear Reader, I’m honestly surprised I got any basil with the way the first part of the year went, but here I am harvesting in October, not that I’ll complain. One year I went overboard making pesto, the year with the heatwave I think, and ended up with well over a year’s worth. So over time I’ve devised ways to utilise the fresh basil that aren’t just pesto because no matter how good anything in the extreme can become soul-crushing, or at least taste bud crushing. I’ve played around with my limited pantry and recently I’ve been varying my meals a little bit more again, I’m healing in a lot of ways, Dear Reader, and I’ve been mixing a tahini and coconut sauce for drizzling, you can pour it too, even just splatter it around I won’t judge. I’d love it with lemon, but that isn’t happening, so when I had yet more basil and no juicy mangoes I decided to take a chance. I’ve mixed basil with coconut milk, no coconut cream in the shops currently, for curries and this is just an extension of that idea. Yes, there is a lot of garlic, I could say two or four, but why lie, Dear Reader? I like garlic and this sauce is so simple you can adjust freely anyway. It’s a simple herby, salty and slightly creamy sauce that I just pour over seasoned chicken and rice or pasta. I still think along the lines of Getting The Good Into Ya with every meal and using the harvest is always important. Winter’s creeping in, Dear Reader, so I’m making all I can out of what I have and stocking the freezer. That’s all for today, Dear Reader, I’ll be back again later, until then stay safe and take care.
150ml Coconut Cream or Coconut Milk
24 Cloves Garlic, Peeled (Less or more to taste)
2 Tbsp Extra Virgin Olive Oil
Salt and Pepper to Taste
Make around four 75g Servings.
Can be frozen.
- Add everything to a food processor and blend until mostly smooth. Separate and either freeze immediately or keep in the fridge. Serve hot or cold.