The basil in my garden is growing deliciously high. And for the first time, I've grown garlic this year. I was so excited to dig it up the other day! Isn't it beautiful? And now I can't wait to use it. I plan to roast some garlic for a spread and make fresh basil pesto to serve with pasta. Mmmmmmm. Just be glad you can't smell me online.
Here's how I make pesto:
1 package fresh basil*
1/3 cup pine nuts or walnuts
2 cloves of garlic (or more)
1/3 cup olive oil
1/2 cup parmesan cheese
salt & pepper
hot water to thin, if needed
Chop basil, nuts, garlic and oil (I use a mini-chopper, which makes short work of this task). Add cheese, salt & pepper to blend. Thin with a Tbsp or two of hot water. Toss with hot pasta.
*When I don't have fresh basil in my garden, I buy a package of hydroponically-grown basil. The leaves from one package seem to be about right. This probably makes about 2 cups of loosely packed basil leaves - I've never actually measured it though.
I'm submitting this recipe to this week's Carnival of the Recipes, at Feisty Repartee. Submit your recipes to the Carnival by e-mailing recipe.carnival ( at ) gmail.com by Thursdays at midnight, to be included in that week's line-up!