This year marks the first time growing vegetables and herbs that I have had great success growing my own basil. I would get so frustrated looking at other people's thriving basil plants, wondering what I was doing wrong. So, I turned to my trusty friend YouTube for some advice and information on how to grow and harvest basil properly, click here to watch and learn.
Homemade pesto is one of the main reasons I grow basil in the first place. I love having plenty on hand to add to pasta, spread on bread, or dollop on top of a juicy tomato. Until recently, I did not own a food processor, so I used to use my Magic Bullet to make pesto (I love my Bullet, but was finding I had to add more oil than I would have liked to get all of the pesto ingredients to combine well). Today's recipe was made in my food processor and I am really happy with the results - a nice thick pesto that is packed full of delicious fresh flavo
Basil, Kale, and Almond Pesto
- 3 cups fresh basil leaves, washed and roughly chopped
- 1 cup fresh kale leaves, washed and roughly chopped
- 3 cloves fresh garlic, minced
- 1/2 cup raw almonds
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
Directions: In a food processor, pulse the basil, kale, garlic, almonds, and cheese. Gradually add the oil while still mixing. Scrape down the sides of the bowl, add the salt and pepper, and blend or pulse to your desired consistency.
Storage: I usually store my pesto in a mason jar in the fridge if I am going to be using it right away. Otherwise, you can spray an ice cube tray with a little cooking spray and make pesto ice cubes.