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Thanks to Basil

January 11, 2011
by seemichellecook

My mother tells a story.

I was almost one and in a crib.

So it goes like this…..7 a.m. alarm goes off.   Get up and proceed to babies room.

Wake up baby.

Jump back a foot or two.

Wait for the little ones fangs to recess.   Then proceed with caution.

Steve and The teenagers believe this story.


Mornings suck.

This morning I went to my little garden and found a lot of basil (and some oregano).

I could be a morning person if I had basil every morning.

Now I can make pesto. I make pesto a lot.

I can’t help it.  Every time I try to stop, more grows.    it just keeps growing,

and it’s so good.

Yes I know. Pesto doesn’t actually grow.

I would like to share my pesto recipe with you but there is one problem.  I never make the same pesto twice.

Why would you when there are 865 different ways?


Here is #398.

2 cups loosely packed basil

juice of 1 lemon

4 cloves of garlic

1/2 tsp salt

1 tbsp olive oil

1/4 cup macadamia nuts (any nuts will do)

Place everything into a blender (or if you’re lucky, a bullet).  Pulse until smooth.

Here’s the fun part.

Carefully spatula (yes spatula) your liquid green-gold into a sandwich size ziplock bag.   Get 1 or 2 ice-cube trays ready.

Remove as much of the air out of the ziplock as you can.

Cut off the very corner of the ziplock and carefully pipe into the trays.

Freeze for a few hours and then place into another  Ziploc bag and put back in the freezer.

Now why would you go and pay $7 for a teeny-weeny bottle of oil laden pesto at the grocery store?




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2 Comments leave one →
  1. Kelly permalink
    January 11, 2011 7:11 am

    I like the idea of piping the pesto in – I always spoon it in and make a mess.

    • January 11, 2011 3:20 pm

      I make a huge mess normally as well. I also do this for tomato paste and left over sauces.

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