Basil, for me, is an almost perfect plant. It's ornamental. It smells nice. It comes in colors - green, purple, purple and green, variegated. Some varieties have white flowers, some purple, and one, Cardinal, even has ornamental red blooms.
Some varieties are tall and upright. Some mound. Many can be grown in containers.
It's a flavoring for tomatoes, and more. It makes wonderful pesto. And you can make something else with it, even better than pesto.
Go out to the store and price basil. Yes, I'll wait. At $3.00 for a small plant with a few leaves, like the local supermarket here in upstate New York sells, you will save yourself a lot of money if you have the room to grow a few plants.
Make yourself comfy, dear reader, while I show you some basil.
This is one of the two basils I have in a container. Pesto Perpetuo - ornamental, and culinary, with a hint of lemon. Yes, it's a variegated light green and white. I've grown it for some four years now, and it has never disappointed.
Here's my other container basil - Thai basil, with its beautiful purple flowers. It's wonderful for cooking.
Spicy globe basil, bordered by two of my purple basils.
And, now for the recipe you've been waiting for. It's a French style pesto called pistou, and it is on a blog that I love for so many reasons I can't fit them into this post.
I hope she doesn't mind if I
- garlic cloves
- (packed) fresh basil leaves, shredded
- olive oil
Because it doesn't have nuts in it, pistou is a bit more Weight Watchers friendly than "regular" pesto, too-for me and my spouse, a bonus. (we'll have to play with the recipe some though.)
So...ready to pistou? I am!