"Stop!" was what I told him - to not propagate the basil as I do not use basil very often in my cooking.
Meantime, while the newly propagated basil plants are still rooting, I gotta find more ways to use the parent basil before it is "taken away" by winter in a few months time.
Without question, one of the easiest ways to use up the abundance of basil is to make pesto. I have shunned away from the expensive pine nuts and opted for walnuts for this pesto.
Basil Walnut Pesto 意式罗勒/九层塔核桃青酱
5-6 springs of basil, about 20 basil leaves in total
1 handful (~1/2 cup) of walnuts, soak in water for about 30mins or so, and dry before using (Note: instead of soaking, you can also lightly toast the walnuts)
3-4oz Parmesan or Romano cheese or combination (I have used Trader Joes combo of Parmesan, Romano, Asiago cheese)
Extra virgin olive oil, adjust quantity while making the pesto
Directions: Add all the ingredients in the food processor/blender (I have used my 4-year-old Ninja here) and pulse/blitz to grind the ingredients. After 1-2 short pulses, slowly add in olive oil, then pulse/blitz again. Repeat short pulse-olive oil cycle till an oil-based paste is formed.
I have now changed my mind. Propagate more basil please, thank you, and I wish they continue to grow crazy, beautifully.
Sharing with Hearth and Soul
Tag: walnut basil pesto, pesto
An Escape to Food on Facebook