Where, oh where would culinary life be without the flare of fresh herbs? Dill generously sprinkles itself into weekly dishes in this household, providing a lively “pep in our step”. Cilantro is the pizzazz we use to prop up our tacos. Most can agree that the heart of any soup subtly simmers on the beautiful balance of bay leaves, thyme and rosemary. And parsley is darling and so pleasantly fragrant and flavorful that it just makes sense to add it “just because” to pretty much everything.

But. Basil. Now that’s a personal favorite that floods my olfactories and tickles my taste buds in an extra special way. As with most herbs, it can thrive in pots and holds great potential for dressing up your porch or a well-lit windowsill. It also flourishes in the ground and can quickly become a “bush” that is wonderful to behold. In the garden out at the farm, it’s definitely a case of “the more the merrier.” Basil plants abound, surrounding climbing nasturtiums and taking up decent real estate in a garden bed. We’ve been enjoying this blessing of an herb in many ways!

An immediate give-in, basil will elevate any pasta sauce so go ahead and do that and we will move right along to pesto! If you have a heart for this lovely green leaf and have not had homemade pesto you are sorely missing out and must rectify the situation. Mixed into pasta dishes, spread on slices of a gorgeous crusty and rustic loaf of bread, added to sandwiches or burgers, mixed into scrambled eggs or eaten as is with a spoon, pesto will never disappoint. All you need is a few ingredients and a trusty blender or food processor. (I can very easily and quickly make up two batches at a time with our Cuisinart food processor*.)

For 1 batch of pesto, yielding roughly 1.5 cups, gather together:

2 cups fresh basil (Feel free to include those thin and tender stems!)

1/2 cup shredded parmesan

1/2 cup evoo

1/3 cup walnuts (If you desire to drain a month’s savings you can use pine nuts.)

garlic cloves (I typically use whatever is equivalent to 3-4 chunky cloves. Just let your hand decide.)

salt and pepper to your liking.

If you were to view a bonefide pesto recipe you would discover a specific order in which to add and pulse these ingredients together. I’m here to reassure you that I only followed a prescribed order the first time I made pesto. Ever since then, as long as basil is the 1st ingredient, I have varied the order of adding / pulsing. Impatient moments have witnessed me throwing the entire list of things in at one go. The results have always been synonymous. Granted, my kitchen has not earned any Michelin stars so take what I have said with a grain of salt. Be as perfectly precise or as risky as you see fit.

If, by some random chance, your pesto has not been promptly devoured, it will last in an airtight container in the fridge for about 1 wk or in the freezer for up to 6 months. (We have circular silicone molds that are perfect for making “pesto pucks”, as we call them. I fill the mold to the tip top, freeze, pop into a freezer bag and take out as needed. They thaw quite quickly!)

It has patiently waited for its moment in the spotlight. Simple and straightforward, margherita pizza is effortlessly my favorite pizza! Crust, pizza sauce, fresh mozzarella, fresh basil and a drizzle of evoo are all it takes. I’d share a crust recipe if I actually had one. Every time I make pizza, I try a new crust recipe and am repeatedly let down a bit. You’re quite right; it’s clearly a “me problem”. In the meantime, I’ll leave the crust making to my husband whenever possible. He flawlessly makes pizza crust with pure talent; no recipe required.

If you have not reached the point of “This lady better wrap all this basil business up in a nice green bow already!” then you’re in luck. I have one more dish to share! If you are bored stiff, I’m terribly sorry and I will not be offended if you decide to skip straight to the “like” button and move on with your day.

So, last but not least, if you thrive on dishes that require little to no actual measurements and your ingredient list can be as short or as long as you like then this is for you. Also, whether you are hoping to make just one small, winning dish for a potluck or you are a homeschool mom who wants to have enough leftovers to cover lunch and supper for the next 3 weeks it isn’t hard to make it happen with this “recipe”. (Actually, let’s call it more of a concept.)

Basically, boil up whatever pasta suits your dietary needs. Brown up some Italian sausage…. or chop up some pepperoni… or opt out of a meat option entirely. Add all cooked ingredients to a large bowl. This is where it gets very handy and experimental…you may now add whatever your garden, fridge or pantry is throwing at you. Onion and (heirloom!!) tomatoes? Dice and throw into bowl. Mushrooms? No one is stopping you. Fresh parsley is yelling “me too!”? Go ahead. Olives, artichokes and black beans? Drain the cans and dump into bowl. NOW, either add freshly chopped basil, s & p and drizzle with enough evoo to lightly cover ingredients (pay attention to how much sausage grease made it from the pan to the bowl before drizzling!) OR add enough of your homemade pesto to lightly cover ingredients. I have found that if I add pesto the dish does not require additional s & p or evoo but remember my Michelin comment. Take charge of your own bowl.

Now that you have as little or as much as you like in the bowl, mix thoroughly. May be served still warm from the cooked ingredients or may be served cold and leftovers must be refrigerated. Everyone will love you more if you serve this topped with shredded parmesan or … another personal, family favorite… feta!!

BUON APPETITO!

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