I’ve had some challenges growing basil in Montana, I think because it likes to be warm at night and even in high summer we get down to 50 degrees most nights. So this past summer, 2014, I grew 8 basil plants in pots in my greenhouse and it did much better than ever before. I was able to snip enough leaves a few times a week to make a batch of pesto and use it or freeze it in ice cube trays. After the trays are frozen, I put the cubes in a ziploc for freezer storage and pull some out whenever I want a taste of summer. This coming summer, I think I’ll plant about 3 times the basil I did last year. You can never have too much pesto. It’s great over grilled chicken or as a dip for veggies, cheese and crackers. It’s also great over pasta, but since I can’t have pasta anymore (too many carbs) I just daydream. I used to love pesto over angel hair pasta will finely grated parmesean cheese and a side of garlic bread. Yum! Pesto is one of the easiest things to make and it dresses up any meal or appetizer. Try slicing tomatoes, top with grated cheese, broil for a minute to melt the cheese then drizzle with pesto.
I got this recipe straight out of Betty Crocker.
2 c. fresh basil leaves
3/4 c. grated parmesean cheese (I use raw goat chedder, use what works for you)
1/4 c. pine nuts (pine nuts are WAY too expensive now, so I use pecans)
3/4 c. olive oil
3 cloves garlic
Puree in your blender at high speed, then enjoy!