I mentioned earlier that I had planted a few herbs in a pot about a month ago.  Well, once I moved the pot out of reach from the precious little devil puppy the herbs really started to grow.  And grow, and grow!  I have so much basil that if I were a cupcake mom I would blanch it, strain it, freeze it in little ice cube trays and place it ever so pretty in my spacious organized freezer.  Yeah, well that is never going to happen so I am just going to enjoy the beautiful smell of basil on my porch and make as many dishes as I can before the plant either dies from heat, lack of watering or it just gives up.  

Last night I made Basil Pesto Chicken with pesto that I made from my bushel of basil.  Pesto can be used for many, many things.  Spaghetti with Pesto, Pesto Grilled Cheese, Pesto Roasted Potatoes, Omelette with Pesto….
It is so easy to make and it smells SO good and fresh! I use walnuts in my pesto because they are easier to find and cheaper than pine nuts, but by all means use pine nuts if you have them.  You can also use half basil and half spinach if you are trying to use up spinach or don’t have enough basil.
Homemade pesto can last in the fridge for about a week.  Just be sure the drizzle the top with oil so it does not turn brown.  Or it will last in the freezer for about 3 months. 

 

Basil Pesto

Makes about 1 cup

2 cups fresh basil leaves, packed
1/2 cup Parmesan (shredded or grated)
1/2 cup olive oil
1/3 cup walnuts
3 garlic cloves, minced
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper

Place basil and walnuts into a food processor or blender.  Pulse a few times.  Scrape down the sides and add the Parmesan, garlic, salt and pepper.  Pulse a few more times.  Scrape down the sides again.

While the processor is running slowly add the oil into the chute.  If you see the pesto is too dry just add more oil.

Taste for seasoning.