Or, should I say bouquet?
I have so much basil in the garden. Far more than I ever had before. The weather is definitely conducive to growing basil this year. I harvested half of it yesterday. Six cups of basil into the food processor. It is pesto making time.
I dry toasted a cup of pine nuts in a skillet to add to the basil. I then added 1 1/2 cups of parmesan and drizzled olive oil into the processor. Salt and pepper to taste and five cloves of garlic.
I ended up with three containers to freeze and a little one to use to make pizza with shrimp and bacon this weekend.
The garden is giving me lots of good herbs and tomatoes this year. Hopefully the little green tomatoes out there will continue to ripen and give me tomatoes to marry with the basil, far into the fall.
Isn’t pesto wonderful! Have you ever tried it with cashews instead of pine nuts. Buttery smooth.
Perfect 🙂 we made ours over the weekend with a mix of different basils. I’m hoping we get a second harvest so I have some to save, we’ve been noshing on it all week!
Wonderful! I have made two batches so far and my basil pots are screaming at me to make more. I need to get at it in the next few days. There is nothing like basil in the middle of the winter (or now, for that matter!)
I have almost as much out there now.
I love pesto with pasta in the winter.