One of my favorite herbs to use is Basil. It always seems to freshen things up in any dish. It also might be my favorite herb because it is one of the only plants I can grow, or has my husband likes to say… “It’s Krista-proof”. (not nice … I know!!) I usually have a hard time remembering to water… and in Texas that is no bueno.
Basil is a very hearty plant, you can grow it inside and out, and it doesn’t require much “supervision”…. so to Krista that equals MAJOR PLUS. One of the ways I can use lots of my extra basil is to make some Homemade Basil Pesto. You can add this Basil Pesto to just about anything and it freezes great.
Pesto’s are very easy to make. Most recipes call for some nuts, olive oil, garlic, salt & pepper, and then a staple of some sort. (for example in this dish it is Basil.) You can mix up the type of nuts and the staple however you choose. So you could do; walnuts & roasted red peppers or pine nuts and spinach. Once you know the basics you can mix and match however you want. But this Homemade Basil Pesto is a staple in our house!
Homemade Basil Pesto
- 2 cups fresh packed basil
- 1/4 cup pecans
- 1/2 tsp. salt
- 1/4 tsp. pepper
- clove garlic
- 1 tsp. lemon zest
- 1/2 cup of olive oil (or 2/3 cup depending on the type of consistency you like)
- 1/3 cup of shredded parmesan cheese
Directions: Blend basil, pecans, garlic, salt, pepper, and lemon zest. Slowly add the olive oil till smooth. Once completely blended stir in the parmesan cheese.