Thursday, May 28, 2009


See the baby in the picture smearing something all over herself?  It must be pesto sauce!  If I wasn't going to eat it - that really is the next best option.  It's that good.  I do a million things with Pesto sauce such as mix it in pasta salads, smear it on sliced tomatoes, top sandwiches and burgers with it, slap it on chicken and or fish.  I don't really wear it, though, sorry if I mislead you.  Wearing it would be wasteful, people.
Recipe at end of article...

I know I have told you about pesto sauce before.  So what?  I didn't tell you that basil is easy to grow.  Each variety of basil needs 3 hours of direct sunlight daily and a warm spot, moist but not soggy soil.  When the plant is large enough to harvest, snip leaves with scissors or pinch them off making sure to leave at least 3 leaves on the plant.  You can eat the flowers, too!
    Substitute the basil with another green thing, or basil flakes when it's not available fresh and many times I don't have the pine nuts neither.  Go with broccoli or spinach and instead of pine nuts I've used sunflower seeds, walnuts roughly chopped and even toasted, chopped almonds.  It helps to have a blender or food processor.  You know... basil is a good source of folic acid, vitamin c and the minerals potassium, calcium and iron but only if eaten by the cup full.   This will likely provide about 1 % of the RDA of vitamin A.  Basil is full of flavor and can easily stand with out salt or oil in recipes.  It is also said to have a positive psychological effect.  The suggestion is that basil is a counter to depression and stress and you can just steep 2 or 3 leaves in 8 oz of hot water for 3 minutes, strain and drink.  Or rub it all over you like that baby did.  

  • 2 C. fresh basil leaves
  • 4 garlic cloves
  • 1/2 C. Italian parsley leaves
  • 2 T. extra-virgin olive oil
  • 6 T. chicken or vegetable broth
  • 1/4 C. grated Parmesan cheese
  • 1/4 t. salt
  • 1/4 t. pepper
  1. In your food processor or blender, whirl basil, garlic and parsley.  Add olive oil, broth, parmesan cheese, salt and pepper.  Process until fairly smooth.
  2. Use pesto at once, refrigerate for up to 2 days, or pack into clean containers and cover tightly with lids and freeze to use as needed.

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