I planted my summer garden a few weeks back and added a new plant to the family this year- Bonnie Plants' Greek Basil. It grows in a tall stalk and has little leaves. It's a bit milder and less bitter than the basil you typically find in the grocery store. So far, I'm loving it. My plant has been growing particularly fast. If you don't have much of a green thumb, are afraid to start out on vegetable plants but are still wanting to grow something, herbs are the way to go. Most are easy to grow and maintain and there's something special about being able to walk outside to your porch or yard and pick fresh herbs. I am by no means a great gardener- I seem to always find my tomatoes eaten by worms and my kale destroyed by slugs- yet, every season I learn something new. I highly recommend you giving it a shot.
Greek Basil Pesto
This pesto is on the thicker side, and is perfect for spreading on sandwiches or toast.
- 1 cup basil leaves
- 1/3 cup grated or shredded pecorino romano or parmesan cheese
- 1/3 cup olive oil
- 5 garlic cloves
- 1/4 cup pine nuts
Place all ingredients in a food processor and grind for 2 minutes or until smooth and creamy. Depending on the size of your food processor, you may need to stop every 30 seconds to scrape down the sides of the bowl to ensure the basil is getting properly incorporated. Serve immediately or refrigerate in an air-tight container for up to a week.
Tip: If you have lots of basil and end up making several doubles of this recipe, pesto freezes well. Divide evenly into ice cube trays, freeze, and then pop them out and store in a zip top freezer bag for convenient use.
