One thing I will definitely be growing again next summer is basil. It takes little effort and it produces a TON of basil. It's great to add for a burst of flavor to different dishes...but I most recently have been worried that I wouldn't be able to use it all before the plant dies. I did a little googling and found a good little recipe for pesto. I LOVE pesto. Here is a super easy recipe for a tasty version...
First, rinse your fresh basil.
Then put 1/4 cup of olive oil, 1/4 cup of pine nuts and 1 tablespoon minced garlic in a food processor. Once mixed well, add 2 cups of fresh basil. Add a hint of lemon juice and a teaspoon of sugar/Splenda. (Evidently sugar makes the flavors pop- and it really does!) You can add 1/4 cup Parmesan cheese if you're using it within the week; or if you're going to freeze some, just leave the cheese out and add it as you use it.
You can add other herbs, but this is a pretty easy & basic recipe. It makes a cup or so and can last in the fridge for a week and the freezer for 3-6 months. Enjoy!
This is great, thanks for sharing!
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