Do you ever run your hands along the basil leaves in your herb garden? I do it every time I pass by them, I can't resist the sweet smell! Pesto is a great way to incorporate fresh basil into your meals. I use this recipe as a guide and substitute with whatever nuts and basil varieties I have on hand.
Macadamia Pesto
from Michelle at Heirloom Farm Country Table
Ingredients:
3 cups fresh sweet basil leaves
1/4 cup roasted macadamia nuts
2 cloves garlic
2/3 cup freshly grated parmesan cheese
2/3 cup extra-virgin olive oil
Pinch of salt
Directions:
Wash and dry basil leaves, remove stems. Place basil, nuts, garlic, and grated parmesan in blender or food processor and blend about 1 minute.
Drizzle olive oil into blender or food processor while on low. Add salt and blend until smooth, about 30 seconds.
While planning my Spring garden I love to look back at last year's recipe photos for inspiration.
Sweet basil and Purple Opal basil are staples in my herb garden and I always like to try a new-to-me variety, this year I'll probably plant the increasingly popular Lettuce Leaf Basil.
I hope you enjoy this delicious harvest recipe!
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