Basil is an easy herb to grow year-round indoors using a hydroponic system. Fresh basil grows quickly, elevates any dish, and pesto is a quick easy sauce or dip that can be used in a variety of ways.
Pasta Sauce: Toss with cooked pasta for a quick and flavorful dish.
Sandwich Spread: Use it as a spread on sandwiches, wraps, or paninis.
Pizza Topping: Replace traditional tomato sauce with pesto for a unique pizza flavor.
Salad Dressing: Thin it out with a bit of extra olive oil or lemon juice and drizzle over salads.
Dip: Serve as a dip for bread, vegetables, or crackers.
Marinade: Use as a marinade or topping for grilled chicken, fish, or vegetables.
Eggs: Add a spoonful to scrambled eggs or omelets with tomatoes and mozzarella for a tasty meal.
Soup Garnish: Stir into soups like minestrone or tomato for a fresh twist.
Parsley is also a great herb to keep on hand. Although it doesn’t have much of a flavor to me, it’s rich in nutrients and antioxidants and will be easy to hide in pesto with out even knowing it’s there!
Easy Basil Pesto
Course: Condiments, MarinadesDifficulty: Easy1
cup5
minutesIngredients
1 1/2 cups fresh basil
1/2 cup parsley (adds little flavor but extra vitamins. Can omit just increase the basil to 2 cups)
1/4 cup walnuts
1/4 cup parmesan cheese
3 cloves garlic, sliced
1 1/2 tsp lemon juice
salt and pepper to taste
1/3 cup olive oil
Directions
- Add basil, walnuts, parmesan cheese, garlic, lemon juice, salt and pepper to a food processor.
- Pulse ingredients until slightly combined. Then scrape down bits stuck to the sides of the bowl.
- Blend for 30ish seconds while drizzling olive oil through the chute. The longer you blend the smoother the pesto will be.
- Taste and adjust salt. Pulse more until desired texture is achieved.