Although we do not have a large property, we still have space for a small herb garden. At this time of the year, it is out of control and needs to be harvested. We even have a small tomato plant, and the tomatoes are just about ready for a yummy Caprese salad with fresh mozzarella.
The basil is over a foot tall and each leaf is HUGE. It is so fragrant and we use it in everything.
If you have an overabundance of basil, it only makes sense to whip up a fresh batch of pesto. We like to make pasta with pesto and also love spreading some on our paninis. It is delicious drizzled on a Caprese salad too!
Here is a foolproof recipe for Basil Pesto from Food Network Kitchen that you will love.
- April 17, 2020
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- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup toasted pine nuts
- 2/3 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground pepper, to taste
- 1/2 cup grated Pecorino or Parmesan cheese
- Step 1
- Combine the basil, garlic, and pine nuts in a food processor
- Step 2
- Pulse until coarsely chopped
- Step 3
- Add 1/2 cup of the oil and process until fully incorporated and smooth
- Step 4
- Season with salt and pepper
- Step 5
- Transfer the pesto mixture to a large bowl and stir in the cheese
- Step 6
- Pour remaining olive oil on top to prevent discoloration
Why not make our new favorite pasta sauce. Marcella Hazan’s Tomato Sauce with Onion and Butter is one of the simplest recipes, yet so flavorful and fresh. When I first read about this recipe, I was tempted to add additional ingredients. Trust me, it is perfect “as is”. We do garnish with a little fresh basil, but it is totally not necessary. Marcella’s Essentials of Classic Italian Cooking cookbook has so many incredible recipes.
Add your favorite pasta, some fresh bread and a nice glass of vino. We are pairing our pasta dinner with a nice Venge Vineyards Silencieux 2016 Cabernet Sauvignon.
Now we need to harvest some of the other herbs and dry and store them for use in our other favorite recipes.