I have a black thumb.
It is a truth I have to face. How do I know this? Well, I sprouted two different basil plants and then watched them die as I frantically tried to water them more, water them less, give them more sunlight, give them less sunlight, etc.
It wasn’t pretty.
Then I thought, “I’ll buy adult basil plants so they have a fighting chance in this world!”
Big. Fat. Chance.
Three adult basil plants have quickly gone by the wayside. So, I’ve given up entirely.
I have resorted to buying the adult basil plants from Trader Joe’s for $3 and using leaves for a month or two until the plant dies. It’s still cheaper than buying teeny packets of pre-cut basil and it lasts a bit longer. How pathetic!
I bought a new plant this weekend and knew it would be PERFECT for a big batch of pesto.
You will need:
- 3 cups fresh basil (or about 2 heaping handfuls)
- 6 Tbsp olive oil
- 1/4 cup parmesan cheese
- 1 cloves garlic
- 1/4 cup toasted pine nuts
- 1/2 tsp salt
Some fun variations:
-Use celery leaves, arugula, peas, broccoli, or kale instead of basil
-Use walnuts, almonds, or cashews instead of pine nuts
-Use asiago, romano, or pecorino instead of parmesan
-Add lemon zest if you are feeling spunky
One of the best things about pesto is that the combinations are endless.
I put mine in a mason jar in the fridge. I plan on putting it on pasta, fish, bread, a spoon…you know…whatever suits my fancy.