People really need to grow basil. It is the easiest vegetable or herb to start from seed. One packet of seed can yield a garden full of herb. My son-in-law Jerry is a pesto fanatic and he does a nice job of it. They usually buy basil in plastic bags in the produce section. It is frightfully expensive. A few ounces for $3.99. For around three dollars you can get a few dozen plants from one seed packet. Another advantage to starting plants from seed is, your selection of varieties is greatly expanded. This year we planted "Parfumo di Genovese." Loosely translated "Perfume of Genoa." It grew better than many varieties we have planted in the past and had less flower production.
Yesterday the basil needed a haircut, so the barber of Seville visited, gave the plants a haircut and left beautiful basil leaves to turn into pesto. It makes a great dinner. The whole process took less than half an hour.
Basil Pesto
1 cup toasted pine nuts (you may substitute almonds at lower cost)
2 cups grated Parmesan cheese
1 cup grated pecorino romano cheese
5 cups washed and drained basil leaves
1 cup washed and drained parsley leaves
4 cloves garlic
1/4 cup good quality olive oil
juice of 1/2 lemon
salt and pepper to taste
Pulse pressed garlic in food processor, add basil and parsley leaves. Pulse till finely chopped, add pine nuts, then cheese, continuing to pulse and blend ingredients.
Add lemon juice. Run processor while slowly blending in the oil. Adjust oil by feel and look.
Cook angel hair to al dente. Massage the pesto into the pasta with gloved hands. Top with char-grilled chicken and more romano cheese.
Eat!!!! What a great supper that was. Add a nice 3-4 oz glass of Pinot noir to keep the blood vessels open. Yum.
Yesterday the basil needed a haircut, so the barber of Seville visited, gave the plants a haircut and left beautiful basil leaves to turn into pesto. It makes a great dinner. The whole process took less than half an hour.
Basil Pesto
1 cup toasted pine nuts (you may substitute almonds at lower cost)
2 cups grated Parmesan cheese
1 cup grated pecorino romano cheese
5 cups washed and drained basil leaves
1 cup washed and drained parsley leaves
4 cloves garlic
1/4 cup good quality olive oil
juice of 1/2 lemon
salt and pepper to taste
Pulse pressed garlic in food processor, add basil and parsley leaves. Pulse till finely chopped, add pine nuts, then cheese, continuing to pulse and blend ingredients.
Add lemon juice. Run processor while slowly blending in the oil. Adjust oil by feel and look.
Cook angel hair to al dente. Massage the pesto into the pasta with gloved hands. Top with char-grilled chicken and more romano cheese.
Eat!!!! What a great supper that was. Add a nice 3-4 oz glass of Pinot noir to keep the blood vessels open. Yum.
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