Hello loves,

At the beginning of summer I decided I was going to try my hand at container gardening. I figured this would be a good way to see if I even have a green thumb. I’m glad I did because I am loving it! And now that my garden is finally producing veggies I couldn’t be more excited to play in the kitchen with the organic produce I managed to grow myself.

This year I’ve discovered my love for cooking and I have to admit, I’m pretty damn good at it if I do say so myself! One of my favorite herbs to cook with is fresh basil – it just smells heavenly and it tastes amazing! It was a no brainer that I was going to grow basil… in fact I grew two big containers of it. Yup, I love it that much. If you’re a basil fan then chances are pretty good that you’re a pesto fan. I mean what’s not to like? The taste and aroma of basil, a hint of cheese, and a smidge of a nutty flavor. I love to add it to angel hair pasta or spread it over baked chicken breasts with sliced tomatoes.

I made a good size of it today (about half a mason jar), just enough to keep it fresh to use this week and next in a few different recipes. I will definitely be making more of it before the fall to freeze so I can enjoy it all through the winter!

Basil Pesto

Ingredients:
2 cups organic basil leaves
1/4 cup pine nuts
1/2 cup shredded parmesan
1/4 cup olive oil

Directions:
Place all ingredients in a food processor and pulse until everything is mixed well with a fine consistency. If using fresh place in an air tight container, it will last about two weeks in the refrigerator. If freezing place in air tight containers and freeze up to 6 months.

Do you love basil? What is your favorite recipe to use basil in?

xoxo,
Amy