The basil had dominated the smaller herbs for long enough. It just loomed over them, intimidating them with it’s woody stems and enormousness. I decided it was time for Ms. Basil to get knocked down a notch, which means we would have to eat pesto- for days possibly.
What mess of a pile! So I sat in the shade, while the Little Boy played in the water, picking the best leaves and sending the rest to the hens.
After letting the leaves dry some in the strainer, it was time for the food processor.
Typically pesto is made with pine nuts, but those are pretty pricey and I didn’t have any, so I used cashews instead. I think macadamia nuts would be delicious too. I also don’t use the traditional parmesan in my pesto, as we strive to be vegan whenever possible. So I tossed in a tablespoon of nutritional yeast to give a “cheesy” aroma.
And the green-ness starts to look great! But the flavor wasn’t quite what I wanted yet, so I dug around in the cupboard and found some sun-dried tomatoes that needed to be used. Rehydrate them for 10 minutes in boiling water, and they were ready to add in.
The whole wheat pasta was ready, so I tossed it all together, and realized that there would be tons of leftover pesto! A whole 16 oz jar full- so pesto is in our near future again.
After tossing it all with the pesto, I tossed in some cooked chickpeas for protein and topped with a few leftover cashews. A delicious garden to plate dinner!
I have to wonder what it is about the spot that Ms. Basil occupies, because 24 hours later, she is back to her old self. I swear she grew two inches over night! If this were the Olympics, they would definitely test her for performance enhancements.
So what would be your solution to basil on steroids?