So, although I have been blessed with many talents, the ability to care for a plant without killing it is not one of them. It's something I'm hoping to work on, since eventually I would love to have an awesome garden (you know, someday, when we move out of this crappy tiny apartment and have a home of our own). For now, I've started with a small basil plant in our kitchen. Fresh basil is one of my very favorite smells, and I love having it on hand to add to dishes while I'm cooking. I bought an inexpensive basil plant at Walmart in January, and (wonder of wonders!) I have actually kept it alive since then!
This week, I realized that I may have actually done too good a job, and my basil plant was overflowing with leaves. It was time to make pesto! I used to make pesto pretty regularly, but I haven't made it in several years (I think it's just too easy to buy the jar at Costco...). I had forgotten how easy it was to make, and how delicious! Somehow the basil flavor shines through a little better to me in the homemade version, and I like that I can adjust it a little depending on my mood at the moment. If you haven't made your own pesto before, it's definitely a must make!
Fresh Basil Pesto
1 1/2 cups fresh basil leaves
1/2 cup pine nuts
1 teaspoon minced garlic
1/4 cup grated parmesan cheese
1/4 cup olive oil
Add all ingredients to a food processor and process until smooth. Add additional olive oil as needed to reach a smooth consistency. Store covered in the refrigerator for up to a week, or in the freezer for three months.