Basil is wonderfully fragrant and so flavorful. Last year I carefully planted basil in patio containers. Critters carefully ate almost all of the plants. This year my basil plant was purchased at the nearby Davidson Farmer's Market the day before Easter. It was carefully planted...but this time the pot was placed on a small patio table instead of on the ground. It has been yielding beautiful, perfect green leaves right from the start.
One of my favorite uses for basil is pesto. There are so many recipes from which to choose. After years of trying a virtual plethora of recipes, I've got a winner. And it really isn't a recipe at all. It's more of an old fashioned 'handful of this and pinch of that' recipe. At my house pesto is eaten on bread, pasta and Caprese salad. Basil has so many uses, and so does pesto!
Fresh Basil Pesto
A large handful of fresh basil leaves (about 1 cup packed) washed and patted dry with a paper towel
A few sprigs of parsely (about 1/4 cup) washed and patted dry with a paper towel
Fresh minced garlic to taste (1/2 to 2 cloves as your preference dictates)
A small handful of pine nuts (about 1/4 cup), toasted if desired
1/3 to 1/2 cup freshly grated Reggiano Parmesano cheese
1/3 to 1/2 cup freshly grated Reggiano Parmesano cheese
Extra virgin olive oil
Place all ingredients except olive oil in a food processor or mini food processor and pulse until pine nuts are chopped. Add olive oil in small amounts and pulse until you reach desired consistency. Sprinkle with sea salt to taste. The addition of parsley helps the pesto keep a beautiful green color and fresh taste.
For the Caprese salad slice a ripe tomato, layer or top with fresh mozzarella slices and fresh basil leaves. Drizzle with aged Balsamic vinegar and extra virgin olive oil. Top with a spoonful of pesto and enjoy!
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