I was so excited for this week. I have had tons of basil all summer and no reason to be creative with it.
Isn’t my garden nice?? This is a picture of mostly basil, but I also have red and green peppers, jalapeno peppers, and a variety of tomatoes.
With the basil, I’ve made a lot of pesto. Thad and I took a cooking class at Kitchen in the Market this spring where they made a nut-free pesto. I’ve been using their recipe because it’s so easy and I have all of the ingredients.
To make the pesto, you need:
- 2 cups basil
- 1 cup sunflower seeds
- 1 1/4 cup parmesan cheese, grated
- 4 cloves garlic
- 1 cup olive oil
- salt and pepper, to taste
All you need to do is process the basil, garlic, and sunflower seeds in a food processor. Then, while the machine is running, slowly add in the olive oil. Finally, add the cheese, a big pinch of salt, and some pepper. Process to combine and re-season to taste.
I put some pesto on top of chicken breasts, added some tomatoes, and some parmesan cheese. It was delicious and so so easy. It’s a great way to use up the pesto and tomatoes from the garden.
Then, since pesto is nothing new to me, I thought I’d try basil in something else: Tomato Basil Soup! I used this recipe for Slow Cooker Tomato Basil Soup. I also added some pesto and tomatoes to the traditional grilled cheese to accompany the soup.
I used sourdough, a variety of cheeses, a tomato from my garden, and the fresh pesto.
It was such a good combination!
Do you have basil in your garden? What do you do with it? Hopefully these recipes will inspire you to try something different.
Come back next week…Janine and I will both be posting because it’s our final challenge!