What do you do when your basil plant desperately needs a haircut? Make pesto! My husband says I am the grim reaper of indoor plants- he is very right…. I have killed a cactus! How do you under water a cactus?
I am trying very hard to be successful at my second attempt of an indoor basil plant. I also have a cilantro and rosemary plant that are awaiting their fate. I did not prune my previous basil plant enough, therefore it got overgrown and root bound. This time I am determined to prune the plant if needed and to use it in fun creative ways. Here is my little basil plant before and after its haircut….
Pesto is a simple formula all you need is a leafy herb, olive oil, parmesan cheese and a nut of some type. I made a traditional pesto with basil, and pine nuts as my main ingredients of choice. You can change the recipe by using cilantro or parsley, almonds or pecans… there are many possibilities.
You can use pesto to make a quick pasta recipe for dinner, or toss it with cooked pasta, salami pieces and fresh mozzarella balls for a pasta salad. Spread onto crostini with a garnish of parmesan is amazing. Pesto will keep in the refrigerator for up to two weeks, so make a double batch and play around with it.
- 12-15 Large Basil Leaves
- 2 Tbsp Pine Nuts
- ¼ cup Parmesan, grated
- 1 tsp Lemon Zest
- ½ tsp Salt
- ¾ cup Olive Oil
- In a small sauté pan over medium heat toast pine nuts until golden brown. Remove from heat.
- Combine all ingredients in a small food processor and chop until mixture is a rough paste.
- Toss with hot cooked pasta and season to taste. Garnish with shaved parmesan cheese.
- You can also serve this pasta dish with sautéed shrimp.