I've been wanting to grow my own herb garden for a while now. One day, I was studying for the GMAT (YAY...not.), and I got distracted, like I always do, and decided I'm going to Home Depot to buy some herbs! My parents were visiting so Papa Chow came with - Home Depot is like his Disneyland - definitely can't try to go there without him.
I did some research and figured out which herbs you can grow together. Well...I kinda got lazy, I didn't want to buy so many different planters, so I bought 2: one for mints and one for everything else. One planter I had basil, sage, oregano and thyme. The other one I had sweet mint and peppermint.
You definitely want to prune basil, so they grow well. Click here to learn how to prune and grow basil. Basically, you just want to cut right above where two leaves are growing. Also, if you see flowers budding, you want to pick that off.
Making pesto is very easy, but you do need a food processor. I bought my dinky food processor years ago on Amazon. I am in the market for a new one - maybe this Black Friday!
Whenever I cook, I'm all about "eyeballin' measurements." I can give you some estimates, but I really just add and taste :).
- A bunch of basil (maybe 2 cups?)
- Good quality E.V.O.O. (1 cup?)
- Walnuts (I used walnuts because I didn't have pine nuts. Walnuts or pine nuts both work)
- Parmesan Cheese (I found some nutty cheese that my mom bought , I just used that...still delicious!)
- Few cloves of garlic
- Lemon juice (2 tbs?)
- Salt to taste
1. Wash all basil. I take the leave off the stems. (I imagine stems would be bitter so I don't add that.)
2. Break walnuts into smaller pieces and roast on the pan. I also cut the garlic and roast those with the walnuts for around 5 minutes on medium heat. I've made pesto with raw garlic before and the flavor is too pungent. Now I roast the garlic with the walnuts - the flavor is better.
3. Combine basil, walnuts, garlic, grated parmesan, olive oil, lemon juice, and salt in your food processor and PROCESS AWAY!
That's it! So easy! I look at the consistency of the pesto in the food processor. If it's too thick, I add olive oil. If it's too thin, I add some more basil. I ran out of basil once, so I added a few spinach leaves - STILL GOOD! Pesto is great with everythinggggg. Connie and I eat it on toast in the morning or we add it to pasta or we mix it with veggies. I love it! If you try this recipe, let me know how you like it.
Talk to you later!