This summer my love affair with basil has reached new heights! There are oh so many ways to use it but my favorite, by far is pesto! I grew basil from seed for my little balcony garden this summer. It’s only now getting hearty and full, so I’m grateful that the growing season in California is much longer than most places. I use my home grown basil here and there, but I’ve found basil at our local farmers market to be exceptional! Just $3 for a very large bunch and all my basil desires are satisfied.
Pesto is typically made with pine nuts, which are among the pricier nuts, but I’ve found using walnuts gives you the same texture and nutty flavor without breaking the bank. Not only can you use this herby, garlicky goodness as a kind of sauce for pasta, but I love to put it on pizza, mix it in with my scrambled eggs, spread it on burgers, and baked chicken, or even add a little oil and vinegar for salad dressing.
In this dish I cooked brown rice pasta, topped with pesto, a poached egg, chopped fresh basil, salt, pepper & parmesan cheese. Yum!!