Do you remember how I was growing tomatoes on my patio last year? Probably not. No problem, just know that there were tomatoes, and that they were wonderful, but a little crowded in their pots. This year, M. and I decided that we wanted to do tomatoes again, but that a pot upgrade would be needed. Which left me with four formerly tomato-ed pots to put to good use. I decided it was high time to start an herb garden:
Just a small one. Some arugula (not an herb, I know), and two kinds of basil. One a standard sweet basil, the other a fragrant and purple tinged Thai variety. Both plants have been going crazy since I transplanted them into the pots (which I filled with my first batch of finished compost!). I’ve been plucking off a few leaves here and there for salads, omelets, or garnishes, but recently I realized that my plants were in need of a serious harvest. So I got picking:
Then I got down to the business of making pesto. Since I had two kinds of basil, two kinds of pesto! The first is a classic Italian style, made with sweet basil and walnuts (in lieu of pine nuts, which have gotten way too pricey in recent years. Sorry, pine nuts). The second is a bit of a sacrilege: I took the concept of pesto, but gave it an Asian twist, using Thai basil, peanuts, sesame oil, and a touch of tamari.
Right now my favorite way of using pesto is to dollop a spoonful onto one of the vegetable+legume+grain bowls I’ve been eating for dinner most nights. I’ve also been using the classic pesto as a dressing for sauteed green beans and tomatoes, and either recipe is an easy way to upgrade most grilled or sauteed vegetables to a stellar side dish. And if you need more ideas, I’ll be sharing a few recipes that make use of these pestos later this week.
Each recipe makes between 1/2 and 3/4 c.
1 oz sweet basil leaves (about 1.5 oz with stems)
1/4 c. olive oil
1/4 c. walnut pieces
1 clove garlic, peeled
1/2 tsp salt, or to taste
Thai peanut pesto
1 oz thai basil leaves (about 1.5 oz with stems)
1/4 c. sesame oil
1/4 c. roasted salted peanuts
1 clove garlic, peeled
1 tbsp tamari or soy sauce
Place all ingredients in a food processor fitted with the metal S-blade. Process for 30 seconds, scrape down the sides, and process for another 10 seconds or so. If a thinner pesto is desired, add more oil, 1-2 tbsp at a time.
Pesto can be frozen, or will keep for up to a week in the fridge.