Grow Your Own Pesto
Written by Kathryn Savage
Growing herbs on your windowsill or in your garden is a great way to add extra flavor to favorite recipes and add a boost of immunity-supportive nutrients and antioxidants to your diet.
Basil is a frequent guest in my kitchen. I love the flavors of basil-infused scrambled eggs with grilled tomato and sautéed onion. I also love fresh basil in pasta sauce or wrapped around a pork loin next to applewood-smoked bacon strips. Yum... A Thai chili basil sauce is great on fish, especially delicate white fish like Chilean Sea Bass, Walleye and Tilapia.
Basil is rich in antioxidants. In a 2007 Brazilian study, researchers added essential oil of basil to drinking water and found it had antimicrobial qualities. In other words, basil may help kill common parasites that contaminate water, in turn, fighting human infection. Basil is also said to have calming and bellyache-reducing qualities.
How to Grow
Plant basil seeds, readily available, in a sunny location. Potted basil accents any windowsill!
How to Eat: Basil Pesto
Ingredients
4 cups packed fresh basil leaves
1/4 cup pine nuts, chopped - or more depending on desired consistency and nutty taste.
1/2 cup Parmesan, grated
2 large garlic cloves, minced
1/3 cup extra-virgin olive oil - this varies depending on the desired consistency. More olive oil, thinner consistency, less olive oil, thicker paste.
Directions
Purée all ingredients in a food processor until smooth and season with salt and pepper. Use as a spread on sandwiches, with pasta or in breakfast eggs. Pesto is very versatile and will last, covered in the fridge, for two to four days.
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