Basil Pesto
By Connor Forbes
I have been trying to grow basil successfully for many years. I used to be quite the brown thumb. If I had a plant, I would likely forget to water it. And it would die. Once I cared more about keeping plants alive and started growing herbs and vegetables with intention, I went the other direction. I would over water the plants and kill them that way. It really has been an educational adventure to get it all right. Getting the right amount of water and light, not being overbearing or neglectful – sounds like I’ve have learned some deeper life lessons from gardening.
Anyways, I had a bunch of basil in the garden, and I also had some from my in-law’s house. So, I needed an excuse to use them all. And Basil Pesto was the excuse I needed.
I love pesto. It is especially good on chicken, salmon, pasta and pizza. I had some chicken to cook for this batch, so it became the sauce on top. You can also use it to marinate, cook or as a sauce. Let’s make some Basil Pesto!
Ingredients
- 3 ounces basil leaves, washed and removed from stem
- ½ cup shredded parmesan
- 3/4 cup olive oil
- 2 tbsp red wine vinegar (optional)
- ¼ cup pine nuts or peanuts
- 4 garlic cloves
- 1 tsp salt
To Make
In a blender or mortar and pestle (molcajete) combine the basil leaves, shredded parmesan, vinegar, peanuts, garlic, and salt and blend or crush until finely blended. If using a blender, slowly add the olive while pulsing. If using a molcajete, slowly add the oil while stirring. Use now or place in a jar and refrigerate for later. Use within a day or two.
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