Our basil has staked it’s domain and is thriving! I have never had basil do as well our basil plants are doing this year. I know I have written several posts on basil already but I do not want any to go to waste. There is literally so much I feel like we have it coming out of our ears. It has not only survived the sweltering Texas heat but has begun flowering. Which in turns brings the honey bees swarming. SAVE THE BEES! We love seeing the bees come and pollinate with our basil. Side note: I feel like Winnie the Pooh and cannot help but wonder where their honey is at.
After tending to our garden this morning and clipping off some basil I headed into the kitchen to whip up some pesto. I know pesto normally uses pine nuts but I recently was informed that pistachios and even walnuts are acceptable. Lucky for me, I actually had a bag of shelled pistachios in my pantry and was able to get cracking. Ha! One entire cup of pistachios were cracked and ready to use.
Wow! Look at all of those colors! The pistachio nuts have these beautiful hues of purple, green, and gold to them. I could not wait to see how this pesto was going to turn out after seeing all of the pistachios.
This recipe was so easy I was able to call on the help of my four year old son to be my sous chef. While he pulled the basil leaves off of the steam I gathered the rest of the ingredients.
A food processor comes in handy for a recipe like this and is highly recommended. When my husband and I were first married we decided to use some of our wedding gift cards towards a blender food processor combo that is amazing. Amazon does carry the one we have along with different brands sizes depending on what you may be looking for. Should you not own a processor a blender will work just as well. Together my sous chef and I added the following ingredients into our food processor.
- 1 cup of basil
- 1 cup of parsley
- 1 cup of shelled pistachios
- 1 cup of lemon juice
- 2/3 cup of olive juice
- 2 cloves of garlic
- 1 pinch of salt
- 1 pinch of pepper
Once the ingredients are all added and your lid is secure, pulse until it is coarsely chopped and mixed well. Next, take the lid off and be prepared to be smacked in the face with a delicious aromatic smell. Even my four year old thought it smelled “fantastic”! This recipe made around 2 and 1/2 cups of pesto. If that is too much you can always halve the recipe or freeze the remainder. This was such a fast and easy process that turned out mouthwatering.
I decided to store it in a glass mason jar and contemplate dinner ideas during the clean up process. Pizza? Pasta? Chicken? Then it hit me! A chicken pesto fettuccine. I could hardly wait to begin making our supper for the evening. Curious how that came out? Be on the look out for my next post when I share that recipe.