By TULSA TO DO on Jul 11, 2007, at 9:31 AM Updated on 7/11 at 9:31 AM
TASTE
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Make pesto with your basil.
By the second week of July, my basil is usually outgrowing its pot. I spend the summer pinching back its little white blooms, and plucking leaves for salads, pasta and pesto.
Not this summer. My basil hasn’t died, but it’s definitely drowning. Some of the bottom leaves are turning yellow and spotting, and the tips that I pinched a few weeks ago haven’t grown back.
There’s more summer to go, and probably many dry days ahead, so I’m sure the basil will make a comeback.
When it does, I’ll make some of my favorite things, like this pesto. The recipe comes from the kitchen of la Villa restaurant at the Philbrook Museum.
Pesto
3 large garlic cloves
1/2 cup pine nuts
2/3 cup Parmigiano Reggiano
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil leaves
2/3 cup extra virgin olive oil
1. In a food processor, blend garlic. Add nuts, cheese, salt, pepper and basil. Then add oil, blending until incorporated, but not smooth.
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