I have been perennially frustrated with the Basil I have put in the garden. It has underperformed and always bolted too quickly. This year, however, a colleague turned me on to the Kitazawa Seed Company. It is the oldest seed company in America specializing in Asian vegetable seeds. I bought a collection of greens, radishes and peppers but the prize was the Langkuri Thai Basil. It took a little coaxing to get the seeds started because they really wanted a consistent warm spell but once they got going they were amazing. The fragrant, sweet leaves pile up on the plants until they resemble bushes. It is relatively late to flower and is great even after the crowns develop.
As a result of this wonderful discovery, I found myself with an unexpected wealth of Basil. What better way to enjoy an abundant basil crop than to make pesto. I found the recipe below and enjoyed it because it was also a stellar year for curly parsley.
So if you a fan of basil I suggest you try out the Thai Basil at Kitazawa Seed Company.
Get them to send you a catalog. It’s a great read as well.
Fresh Basil Pesto
Recipe type: Sauce
Cuisine: Italian
Prep time: 10 mins
Total time: 10 mins
Serves: 4
This is a great way to use fresh basil from the garden. Quick, easy and delicious.
Ingredients
- 2 cups fresh basil leaves, packed
- ½ cup freshly grated Parmesan-Reggiano or Romano cheese
- ½ cup extra virgin olive oil
- ⅓ cup walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Option ½ cup chopped fresh parsley
Instructions
- Combine the basil in with the walnuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
- Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
- Yield: Makes 1 cup.
