There is nothing more satisfying and enjoyable than plucking basil straight from your very own plants. It’s one of the many reasons that I love summer. And basil is perfectly suited for hanging out on our apartment balcony. What to do with all that basil? For starters, make a yummy caprese salad. After that, make pesto! I’ve jazzed up the traditional pesto recipe to include a handful of greens, but have no fear traditionalists; it’s still as insanely delicious as the original.
1 cup of basil
1 cup of power greens (blend of kale, chard, and spinach)*
½ cup of walnuts (toasted or untoasted, your call)
¼ cup pine nuts
4-5 cloves of garlic (use less if you aren’t a fan)
½ freshly squeezed lemon
Toss the garlic, lemon juice, walnuts, pine nuts, greens, basil, salt, and pepper into a food processor and give it whirl. While it’s processing, drizzle in olive oil until you achieve your desired consistency. Et voilà! Pesto.
*If you find yourself without power greens, sub spinach. You can also use straight up kale, but I find that it lends a bitterness to the pesto.
**Feel free to toss in 1/3 cup of Parmesan cheese if that’s your thing!