Basil is one such item. Basil will start to misbehave on you if you're not careful. Its leaves become tainted with dark spots if it's ignored for too long. I acted fast and made a basic pesto, much like I do every summer. Making pesto is one of my favorite summer pastimes. It fills the kitchen with a garlicky garden aroma. I grew up on pesto made from basil in my mother's garden. We'd make big batches during July and August and freeze the extras in small containers. It's nice to have a taste of summer on hand a few months down the road when the leaves start falling.
I may have mentioned this before, but I often use nuts or seeds beyond pine nuts for pesto making purposes. I've found sunflower seeds to be a great alternative for pine nuts and they're a fraction of the price. Aside from my seed choice, it's a traditional recipe of olive oil, Parmesan cheese, salt, and garlic. I used the pesto throughout the week on pasta, in sandwiches, and eggs. I hope you're getting your hands on some basil and enjoying the bounty of the season.
~Basil Sunflower Seed Pesto Recipe~
2 1/2 cups packed basil leaves, washed and dried
1 large clove of garlic
3 tbsp raw sunflower seeds
pinch of salt
1/2 cup extra virgin olive oil
1/2 cup Parmesan or Parmigiano-Reggiano
In a food processor, pulse garlic, salt, and sunflower seeds until combined. Add in basil leaves and stream in olive oil. Add in the cheese until incorporated. Made enough to fill a 7.5oz jar to the brim.