Our basil plant was growing out of control (& actually flowering!) so tonight we made a huge batch of pesto – culminating in a scrumptious Cajun Chicken with Pesto on Ciabatta Sandwich – mmm!
I would also like to take this moment to spotlight basil. This multi-tasker nutrient powerhouse is an excellent anti-inflammatory and immune system defender – not to mention it tastes absolutely delicious. You should eat it often, and here’s Justin’s own simple but fantastic pesto recipe I know you’ll love:
1-2 lbs fresh basil
2 c pine nuts
1 c almonds
1 1/4 c shaved parmesan
1 tbsp fresh ground black pepper
1 tbsp kosher salt
3/8 c extra virgin olive oil
1 c blended canola/virgin olive oil
Toast pine nuts and almonds in toaster oven until light brown – do not overcook.
Combine all ingredients into blender or food processor. Mix to desired consistency.
Your multi-purpose pesto can be . . .
Topped on salmon
Mixed with healthy grains, like quinoa
Added to a cream or soymilk-based sauce for pasta
Tossed with shrimp
Subject to your own culinary creation!