OMG if you’re not growing basil (and for that matter, tomatoes too) then what the heck is wrong with you?! 🙂
Basil is the Best. Basil is Brilliant. Basil Makes Me Want to Bop Around the House to Bieber (too far?)
Anyway, basil and tomatoes are about the only thing growing in my garden this summer. I went away to NZ for three weeks over xmas and new years, and I come back to find that my zucchini hasnt been pollinated by the bees, my eggplant plant died, and my capsicum is only just surviving. Oh and the birds ate all the plums on my plum tree 😦 It wasnt a sweet return home.
BUT we have basil. Sweet, sweet basil.
It really does grow so easy, and just as in eating, basil is a fantastic companion plant for tomato. You can grow it in pots or the ground, and the only time you really have to keep a check on it is when its in seedling stage as thats when the slugs and snails like to have a crack.
So I’ve been making pesto with my basil, and there are SO MANY THINGS you can do with pesto. My list goes as such:
– Spread it on sourdough toast in the morning and top with silky scrambled eggs and a big ass fried mushroom
– Mix it through pasta and toss with little cherry tomatoes and olives. Oh my god yum.
– Serve it as a dip with some bread or crackers
– Smother your whole body in it and run down the street screaming “I love pesto”! (just joking about this one)
I follow Stephanie Alexanders recipe from ‘Kitchen Garden Companion’ for my basil pesto and it goes a little something like this:
1 cup tightly packed basil leaves
1/2 cup extra virgin olive oil
1/4 cup pinenuts (sometimes I use a mix of pinenuts and slivered almonds and this is nice too)
2 cloves crushed garlic
sea salt to taste
60g (or roughly 3/4 cup) grated parmesan cheese
Pop all your ingrediants in a food processer (I have a mini one that is perfect for making dips etc) and whiz it all up til all the nuts are crushed, the garlic is dispersed throughout and you have the consistency of a lovely pesto.