What’s the opposite of a green thumb? Well, whatever it is, I have it. I’ve never had a way with plants. After managing to kill bamboo, I resigned myself to a life devoid of gardening. I would live in a sky-scraping apartment in a sprawling city with no land to call my own. That all changed with this basil plant.
This little thing won’t stop growing. I confess, I’ve been extra diligent in monitoring its health because of this pesto recipe. It’s absolutely fantastic and could not be easier to make. I love going outside and picking the ingredients right off the stem.
Pesto is so versatile. This would be delicious spread on a french baguette with sliced tomatoes and fresh mozzarella. I’ve been eating mine with whole wheat pasta, sauteed zucchini, and tofu. A little bit goes a long way.
The Perfect Pesto
1/2 cup olive oil
1/2 cup grated Parmesan cheese
3 medium garlic cloves, peeled
2 cups fresh basil leaves
3 tablespoons pine nuts
salt and pepper, to taste
Place all the ingredients, except salt and pepper, into a blender or food processor. Blend on medium-high speed for 1 minute. Scrape down the bowl if necessary. Season with salt and pepper.
Yields: 1 1/2 cups (enough to cover one pound of pasta)