Basil is one of the few things I’ve been able to grow consistently with no trouble at all. The more I prune my basil, the more it grows.
While watching the basil leaves swirl around my food processor quickly being turned into a fragrant, thick paste, it occurred to me that I’d like to be more like my basil plant. It seems to have a tenacity and determination all it’s own – programmed to keep pushing forward no matter what. It doesn’t feel sorry for itself or wonder why it’s getting pruned. It just does the only thing it knows how to do – it grows.
I’ve had so many big changes lately – all good. But, sometimes, all the new at once makes me want to hide long enough for the ‘new feeling’ to pass so I can get back into my comfortable everyday routine.
And then I remember there is no normal. My super soft navy pj’s wrapped in my favorite, worn out pink bathrobe are comfortable, not life.
Days like these call for a little extra TLC, a little more down time in my navy pj’s.
And the pesto…
There’s nothing quite like the smell of fresh basil being whirled into pest. Make sure to use toasted nuts because they add so much more flavor. Pop them into a 350F oven for about 5 minutes or until they’re fragrant. Watch the pine nuts – they toast quickly.
What can you do with pesto?
Anything! Some of my favorite ways to eat it:
- mixed with yogurt or mayo for a dip
- lettuce wraps
- as a pasta sauce
- on sandwiches or wraps
With the way my basil grows this won’t be the last batch this summer.
A Guest Post…5 Tips for Starting a Gluten-Free Diet
Today I’m guest posting at Health Food Lover, a blog authored by Michelle. She’s a regular at Slightly Indulgent Tuesdays and is always focused on eating healthier. Stop by, read my post, and share your tips, too.