A sensitive creature, the basil in our yard has somehow determined that the world is basically a tire that has been set ablaze—and so it must grow profusely, while it can. It has grown so much that when I ask Nate to simply grab “a few sprigs” of basil for a little sauce I’m making, he comes back with an entire tree.
So, what the heck? I might as well make a basil pesto of sorts and throw it on some pasta. And while I’m at it, I won’t follow a recipe—I’ll just mash things together I’ve heard chefs on TV say while I’m keeping the cat away from Nate’s sandwich. In other words, I’ve not really been paying attention.
But here’s what I DO know for sure: The hand-held blender that we typically use for individual-sized milkshakes, works great for mashing, and then swirling, basil, garlic, almonds, salt, pepper, olive oil, and parmesan cheese together. You do have to pull the fresh basil leaves from the blades every once in a while (unplug the device first!), but other than that, it’s not too bad. To help the process along, I also chop everything finely before using the hand-held blender.
Here’s the “recipe” I used—the proportions are just guesses—so have fun!
Ingredients:
— 2 1/2 cups of fresh basil
–1/4 cup of almonds, unsalted (should probably use pine nuts, toasted, but I only had raw almonds on hand, and I didn’t want to go to the store)
–3 tablespoons of grated parmesan cheese
–2 1/2 teaspoons of garlic, chopped
–1/2 cup of olive oil
–sea salt and freshly ground black pepper, to taste
–8-9 ounces of pasta, cooked, in salted water (no butter or oil)–drained.
Method:
Chop the basil and almonds and add them to a hand-held mixer basin or food processor. Add the rest of the ingredients, but not the pasta. Pulse on high until everything is mixed/chopped well. Stir. Mix in with the pasta and serve.
Results:
The sauce is fresh and rich tasting because of the olive oil, but not too rich. It’s a nice, quick summer meal because it doesn’t take a whole lot of prep, which allows for time to relax and unwind. And, while the basil is growing apocalyptically, serve this meal with:
Tire fires
Hurricanes (natural or the drink)
Invasions
National Security Breaches
Scandals
Disease
A cat that’s threatening to eat a sandwich that will cause all of the previously listed things (for the cat and probably the said owner of the cat).
Your Turn: What’s your favorite kitchen utensil and/or quick-fix meal?
Fixin' Leaks and Leeks 
We grow basil every year and I make pesto and freeze it. It’s Kate and Ken’s favourite thing!😊
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I should definitely start freezing the pesto sauce–it’s so good!!!
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Mmmm – summer basil is so good and your easy meal makes it melee win-win
We have a large basil plant that is pale green and it went to seed to it is in its way out – the smaller one is bright green and looks like it is doing well
Cheers to basil (and your humor)
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Thanks so much! Basil is such a beautiful, fragrant thing. Cheers!
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💚☀️
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Thanks for the recipe. I have some wildly growing basil in my yard as well, right next to the pathetic looking sprig of oregano.
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You’re welcome! I love oregano too, but it does seem to die out fast–we dried some once, and it was so good.
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That’s such a lovely basil recipe. Great to have it growing in the garden (even if there is a lot!); if you’re interested you can freeze some for winter use. Here’s a good site with instructions.
https://www.fueledwithfood.com/how-to-freeze-basil/
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Thank you so much! We have dried basil leaves before, but we’ve never frozen them–so this is great!
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Fresh spinach (baby) on bread with a bit of Mayo. Yum. Nothing like straight from garden!
Just planted some basil from seed and will have to see if it grows, if so I will try your recipe minus the cat.😂
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Yum! That sounds fabulous! Yes–do not let the cat anywhere near your sandwich.
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😂
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love this post, so fun and real. my basil is sadly looking like a toddler, is it me?
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Oh, no! I’m not very good at growing plants. The abundant basil is all Nate’s doing 🙂
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I do love pesto!
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It’s so yummy!
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Basil is like mint in how profuse it grows. The only thing which seems to make a difference is frost. Poor Basil, he dies quickly at any hint of frost…
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Yes–Basil sure does grow on you–but is a fair-weather friend.
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Looks delicious. I love pesto.
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Thanks! It turned out really good.
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You never cease to amaze me with the way you can simply whip something up! (And be funny in the writing of it.) I’ve been making banana protein smoothies (with added spinach when I have it) quite frequently. They are tasty. 🙂
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Aww–thanks! Those smoothies sound really good–Popeye would also approve 🙂
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Haha, yep! 😛
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I’m quite touched, you just made the most famous Liguriam (my land) sauce: Pesto genovese! Thank you, and congratulation , it’s perfect! (I forgive the almonds, pine nuts are the original ;): Best wishes to the cat 🙂
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Ahh! Such a wonderful compliment coming from such an amazingly skilled and accomplished expert 🙂 Thank you!!!!
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Basil has a scent which makes pasta aromatic. Thanks for sharing ☺️
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You’re welcome!
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I love your ‘apocalyptically growing’ basil. Mine does too, but is now being overpowered by the even more apocalyptic winged beans. I plan to pull handfuls of the tangled mess and saute it indiscriminately!
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Sounds divine!! 🙂
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You wouldn’t say that if you’d eaten some of my messes 😀
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I always thought sriracha was the designated seasoning for Armageddon but I enjoy pesto way more. I don’t have a hand-held blender so I just have a couple cups of coffee and when the caffeine kicks in, chop away.
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Sriracha is a close second! And yes, a caffeine-induced chop works just as well. Cheers!
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Instead of chopped fresh garlic I used the powder of dry one and I thinks its better.
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Sounds good!
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