The growing season is upon us here in the Midwest, so I wanted to talk a bit about my favorite herb, basil. When most of us think of basil we might think Italian cooking, but there is so much more to it. An herb often referred to as the “king of the herbs” it was surprising to learn that basil can be traced back 4,000 years to Egypt and is native to India. Yes, I said India. Not what you were expecting.

Basil has many varieties and can be used in both western and eastern dishes. It is an herb fragrant and full of depth. I often use it to make a fresh pesto when I want to dress up a panini or I’ll chop it up and toss it into a fresh caprese salad.

Garden Basil

When I used to live in Phoenix, Arizona I enjoyed a farmer’s market in Old Town Scottsdale. One of my favorite vendors was McClendon farms. I could always count on them to have all my favorite herbs including the best-looking basil I have ever seen. Now that I am 1800 miles away from McClendon farms, I rely on freshly grown basil from my home garden. I get great satisfaction every time I go out back and snip a handful.

The garden I planted last year was both small and limited to a few tomato and herb plants. I was still uncertain whether my new backyard patio would get enough sun to grow anything. Much to my surprise my little garden fared well. So when I began to prep for my garden this year, I did so with gusto and enthusiastically planted not only tomato and herb plants, but I also included lettuce, peppers and zucchini. I must say I have one robust looking garden, but I’m still awaiting the arrival of my tomatoes and peppers.

Recipe

For those of you who have read my past blogs, you know I use recipes that consist of simple ingredients. This recipe is no different and like so many can be made many different ways.

Below you will find my version. I hope you enjoy!

Fresh Pesto Ingredients

Two handfuls of fresh basil (I use Genovese basil)

1/4 cup lemon olive oil and maybe a touch more once you have blended all of the ingredients (I like to use Meyer’s Olive Oil from Queen Creek Olive Mill in Arizona)

2 tablespoons of pine nuts (Optional)

1/2 cup fresh shredded parmesan cheese (I like to support local cheese makers in my home state of Wisconsin).

Blend all ingredients in a food processor.