I posted this three years ago, and since we have a bush of a basil plant this year, I thought it would be a great post to share again! Enjoy:
We bought a basil plant last week, and I harvested almost two cups of leaves this week to add to my homemade pesto! Nurturing this plant is making me so happy–I can’t wait until the leaves grow full again and I can make more pesto.
This pesto recipe is for people on a budget, so if you don’t have pine nuts, walnuts will work as well. (You also could substitute pecans, if desired). Feel free to adjust nuts and oils to what you have at home, but this much pesto coated enough pasta for about 6-8 people.
1 ¼ cup walnuts
¾ cup grated parmesan cheese
4 cloves garlic
4 cups basil leaves, woody stems removed
1 tsp. salt
¼ tsp. pepper
1/3 cup sesame oil
1/3 cup olive oil
In a food processor, chop the walnuts, cheese and garlic together until it is a uniform size and looks crumbly. Add the basil, salt, pepper, and oils, and pulse the food processor until the basil is chopped fine and the mixture is a uniform green. The makes about 1 ½ cups of pesto that can be used on fresh pasta, coated over chicken, or whatever you would like to try. Enjoy!
If you want to try growing your own basil, check out these seeds:
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Thank you again, and peace to you and your family!
~Mary Hope Schuh