It may only be the “unofficial” start of summer but it’s already been summer for at least a month here in Tampa. Letting Kelsey play in the kiddie pool I noticed the basil was trying to bloom. Again. It was getting too tall and has been trying to bloom every couple of days, it was time to cut it back. I just hope I didn’t kill it by taking too much off.
Once again, I found myself trying to think what I could do with something in an effort to not throw it out. Pesto it was. I then remembered that there was some kale still in the fridge from our u-picking adventure a little while back. After a quick search, I found a couple of recipes for Kale and Basil Pesto. I used this recipe as my starting off point and used what we had on hand.
2 cups basil
2.5 cups kale
1 cup olive oil
1/2 cup pine nuts (can use walnuts)
1 teaspoon garlic powder (we were out of minced and fresh so powdered it was)
fresh ground lemon pepper and salt
- Hand shred and rinse basil and kale. Chop in food processor. Slowly add about 1/2 cup of olive oil.
- Add pine nuts, garlic, salt and pepper. Continue to process until well blended.
- A tip from a basil pesto recipe: 1/2 cup fresh grated Parmesan or Ramano cheese–add this only if you are serving immediately
It is sitting in the fridge for now. Hmm, what to have it with? Some tri-colored pasta, spaghetti, chicken, pork? We’ll just have to wait and see!
It has been fun having our little garden. I can sometimes get Kelsey to water the plants and today I was picking the basil leaves and giving them to her to put in the bowl. Then she dumped it all out. Well, she is just 16 months old. Looking forward to her being more involved as she gets older.