Finally the little basil plants that we've been growing from seeds were ready for their first haircut. I've been on such a pesto and cheese kick these last few weeks that I've been watching these plants like a hawk waiting until I could finally make my own......it was worth the wait! Delicious and so simple that this doesn't even qualify as a recipe.
Take a cup of basil (a full cup - I harvested 2-3 basil plants to get enough) and 1/3 cup of toasted pinenuts, 4 garlic cloves, chuck it in the blender with 1/3 cup of olive oil and blend. Add salt to taste. Then eat....on everything.
Most people add parmesan cheese to make pesto but I'm trying to make more vegan choices so I left it out and it still tasted great. I ate it on pasta twice and in wraps and I've a timy bit left for a salad tomorrow and then its back to watching the plants grow again.
Grow more basil!