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rollership a year ago:I have discovered the world of pesto’s since having a prolific exploding non stop basil garden on my roof. I cook some kale for 5 seconds cool and add parsley. My 9 year old kid chooses it over the processed tomato sauce three times a week.
lot’s of olive oil and some salt and pepper with a sprinkle of tumeric pine nuts or cashews or almonds. Throw it in the blender and shake it hard. Or chop for 10 minutes. I also add crushed crispy browned organic garlic at the end with a few small basil leaves.
You can make so many variations of pesto, it’s almost like juicing for solids but it’s best to always have a lot of basil. Parmesan is not necessary actually, it tastes better with it, but it has msg.
Salt and oil take care of it.
The basil is still growing like crazy.