Basil is one of the few things I’ve been able to grow consistently with no trouble at all. The more I prune my basil, the more it grows.
While watching the basil leaves swirl around my food processor quickly being turned into a fragrant, thick paste, it occurred to me that I’d like to be more like my basil plant. It seems to have a tenacity and determination all it’s own – programmed to keep pushing forward no matter what. It doesn’t feel sorry for itself or wonder why it’s getting pruned. It just does the only thing it knows how to do – it grows.
I’ve had so many big changes lately – all good. But, sometimes, all the new at once makes me want to hide long enough for the ‘new feeling’ to pass so I can get back into my comfortable everyday routine.
And then I remember there is no normal. My super soft navy pj’s wrapped in my favorite, worn out pink bathrobe are comfortable, not life.
Days like these call for a little extra TLC, a little more down time in my navy pj’s.
And the pesto…
There’s nothing quite like the smell of fresh basil being whirled into pest. Make sure to use toasted nuts because they add so much more flavor. Pop them into a 350F oven for about 5 minutes or until they’re fragrant. Watch the pine nuts – they toast quickly.
What can you do with pesto?
Anything! Some of my favorite ways to eat it:
- mixed with yogurt or mayo for a dip
- lettuce wraps
- as a pasta sauce
- on sandwiches or wraps
With the way my basil grows this won’t be the last batch this summer.
A Guest Post…5 Tips for Starting a Gluten-Free Diet
Today I’m guest posting at Health Food Lover, a blog authored by Michelle. She’s a regular at Slightly Indulgent Tuesdays and is always focused on eating healthier. Stop by, read my post, and share your tips, too.
Ingredients
- 2 tablespoons toasted walnuts
- 2 tablespoons toasted pine nuts
- 2 cloves garlic, grated on a microplane
- 4 cups basil leaves, lightly packed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons water
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon kosher salt, or to taste (optional)
Instructions
- Place walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process until chopped finely. Add basil and remove food chute. With food processor running, stream in olive oil and water until the pesto has become a fine paste. Add parmesan cheese and process until smooth. Taste and add salt if desired.
Zoe @Z's Cup of Tea
posted on August 8, 2010 at 9:39 pm
I love basil – it works so well in just about everything. I hear you on how it grows, too: it’s just wild! I had a couple basil plants some years ago and it just grew and grew.
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Lauren
posted on August 9, 2010 at 6:07 am
Basil just screams summer to me – but I certainly enjoy pesto year-round. I like your idea of using both walnuts and pine nuts in this recipe – I’ve used them separately before, but the combination must be even better!
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SnoWhite
posted on August 9, 2010 at 8:07 am
I tried making pesto for the first time last summer and made it successfully without nuts! So, if anyone else out there has a nut allergy and wants to try pesto, it is possible to make it nut-free!
Thanks for a great recipe, Amy. Hoping you rest a little and feel peace in the midst of changes.
[Reply]
Tracee
posted on August 9, 2010 at 10:07 am
I keep waiting for life to get “normal” too. But I remember times in my life when I felt I needed a little “pizzaz”, I haven’t felt that way in awhile. So it goes both ways I suppose. Maybe the word “normal” has gotten confused with the word “vacation”.
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Molly Painter
posted on August 9, 2010 at 10:20 am
Beautiful analogy about growing without reservation, like basil. But even positive experiences can create a little unexpected “stress.” Good luck with your changes, Amy – can’t wait to see your new book!
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abbie
posted on August 9, 2010 at 4:13 pm
I sincerely know what you mean by hanging out in comfy, familiar navy pjs. I too like to have a sense of grounding especially in the face of change. I hope you find a bit of calm and peace as it all keeps rolling in. If I even know you a tiny bit, I know your enthusiastic, and life-loving spirit will handle it all with grace and deft. Oh, and many thanks for the pesto suggestions. I’ve been missing pesto a little since going gluten-free and not eating as much pasta.
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Alisa
posted on August 9, 2010 at 5:12 pm
Lately life has been screaming for downtime, hasn’t it?
It has been so long since I have had pesto, must make!
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cheryl
posted on August 9, 2010 at 7:29 pm
great minds! I made pesto this weekend and we had it on mahi mahi for dinner.
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Jenn/CinnamonQuill
posted on August 9, 2010 at 8:33 pm
I know what you mean about hearty basil plants; this year, my tomato plants didn’t even bloom, but the basil has taken off (last year it was the exact opposite). I have never thought to combine pesto with yogurt to make a dip. It sounds so good! Thank you for the idea; will try it soon!
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Ricki
posted on August 9, 2010 at 9:56 pm
I had no idea that basil becomes more peppery if you don’t clip it enough! I love pesto. We just had it this evening in another of my favorite ways–as a base on pizza. Mmm!
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Amy Reply:
August 10th, 2010 at 12:31 pm
@Ricki, My avid-gardening friend told me that you have to trim your herbs regularly of they get stronger and if they bloom then the flavor is totally off. I could be wrong but it’s a good explanation for my pesto being so potent.
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Tawra@Living On A Dime
posted on August 10, 2010 at 1:17 pm
I had forgot about making Pesto for a GF diet. I’ve only been doing this since March and hubby is trying it this week.
Chicken and rice is starting to get old.
I will have to make some pesto.
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Alex@A Moderate Life
posted on August 10, 2010 at 2:04 pm
Ames!!!! HUGE HUGS! I stopped by for the tuesday link up and saw this post and i needed to come in and give you a big hug and a bit of wisdom…see, my basil plants got eaten by slugs this year and they are not tenacious and powering through! What i want to POINT out to you is that a basil plant can only do what you are talking about if the environment it is IN has been set up so it can do those things. YOU have set up an environment for yourself where you actually feel OK with change! That is wonderful because you can grow and learn and expand and move forward where a lot of other folks stay rooted in one place. Embrace that weird feeling…it IS life! You are doing great girlfriend and I love to watch you grow!
alex
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Alta
posted on August 11, 2010 at 12:41 pm
Love your analogies in this post – basil, PJs…and I love your basil pesto. Pesto is great – I love to make a bunch with basil at the end of the season and freeze it!
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Jenn AKA The Leftover Queen
posted on August 12, 2010 at 11:55 am
I didn’t know that pruning basil changes the taste – GOOD TO KNOW! I am looking forward to making pesto – I have so much arugula and I am planning to make pesto out of that as well!
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Aubree Cherie
posted on August 15, 2010 at 7:43 pm
This sounds so tasty! I love that you added walnuts and pine nuts
~Aubree Cherie
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