A fragrant and yummy combination of Sweet Italian Basil, Purple Basil, Lemon Balm, and Oregano. (Based on Availability)
- Only valid for orders within Langkawi
- Delivery arrangements to be made by customers
- For more information, please contact +60 11-1246 4607
Sweet Italian Basil has a spicy aroma and a sweet, clove-like taste. Truly a delicious and versatile herb.
You would think that basil could do no more than nourish our souls with that rich creamy flavour, but it is also a good source of vitamin K and antioxidants. Itʼs great for digestion and is known for its anti-inflammatory properties.
Fragrant and flavourful, basil is not just about pesto. It adds lush flavour to a meat or seafood stir fry. Basil also pairs perfectly with sliced tomatoes and a drizzle of olive oil.
The Purple Basil features purple leaves with a coppery sheen. It has a slightly spicy, clove-like flavour, and has won the hearts of people from around the globe for its great taste and apperance.
Chock-a-block with Vitamins A, C, K and B6, as well as calcium, copper, manganese, iron and magnesium.
The Purple Basil's unique appearance makes it stand out as a garnish. It is also great when used in salads.
Think of the Lemon Balm as a species of mint laced with the fragrance of lemon. Historically used for its calming, medicinal qualities, the Lemon Balm also shines as a superstar herb with a delightful taste.
Packs a solid punch of Vitamins B and C, as well as potassium, sodium, magnesium, calcium and iron.
Tastes great when made into pesto or vinaigrette and paired with pasta, fish or other vegetables. It also lends a refreshing twist when added to drinks.
The oregano is prized for its strong aroma and bold, earthy flavour. While it may have orginated in Greece, it has become a popular ingredient around the world due to its ability to elevate dishes with a strong flavour profile.
Bold both in terms of flavour and nutrition, oregano contains vitamins A, C and K and minerals such as iron, calcium and magnesium.
Pairs well with tomato-based sauces, which makes it an integral part of pizza and pasta dishes. It is also added to baked goods and fish for an aromatic twist.
“I only actually started to appreciate pesto as an adult. What I then found was that it’s so easy to make and great to freeze. During the quarantine, freezing sauces especially pasta sauces was a lifesaver. I made a double batch and portioned it out”
- 1 pack BoomGrow sweet basil or 1 1/2 cups
- 1/4 cup pine nuts
-toasted for just 5 mins in oven at 150C (no need to preheat the oven if you can’t be bothered)
- 60g or 3/4 cup Parmesan cheese
- 2 small garlic cloves
- 75ml good quality olive oil ( used less about 65ml)
- Put everything except olive oil in food processor and pulse. While mixing pour in olive oil. You may choose to season at the end with a little salt. Even without the salt it tastes yum.
Top tips: ~ Wash and dry the basil leaves in a salad spinner ~ Don’t use too much olive oil. ~ At times I use 1 clove of garlic and find that’s enough. ~ Don’t be lazy and be sure to toast the pine nuts first. ~ Don’t freak out at the price of pine nuts.
If making pesto pasta, a little pesto goes a long way as you just need to coat the pasta. You may add some cooking cream for richness. You can freeze the rest of the pesto.
On day of serving you can grill some chicken or fish on the side or just chop up some ham and mix with the pasta.