Walnut-Basil Pesto

I never seem to grow enough basil in my garden for my liking. This year, I planted more than ever before, and harvested early and often so it would bifurcate to keep my plants bushy and productive, yet I still found myself wishing I had planted twice or three times as many plants as I did.

What have I learned from this? Well, next year I’ll need to plant more basil, obviously, but I’m also going change a few things up:

First, I’ll plant my seeds earlier in the season, and practice more succession planting. Once a basil plant has established itself to the point it can be harvested, it can become quite bushy and productive if done in the correct way. Therefore, it’s really more about getting my plants going early rather than how many I have growing at one time.

Second, I plan to plant in clusters of 3-5 rather than dedicating an entire bed to tidy, uniform rows that are evenly spaced. This will make it so I can plant basil in various nooks and crannies, in containers, or alongside other plants growing in my garden, which should also hopefully help to reduce damage from pests since it won’t all be concentrated in one location.

And third, I’ll harvest my basil once a week rather than as-needed for recipes. From that weekly harvest, I’ll make pesto to freeze and/or store on my counter in a jar of water, and pluck the leaves as needed.

Our Favorite Ways to Use Pesto:

• As a sauce in pasta

• As a base for pizza

• Mixed in with eggs

• With meats (we especially enjoy it over roasted chicken)

• With potatoes

• In homemade salad dressings

Do you have any special ways you make or use your pesto? If so, please feel free to share in the comments below. I’m always looking for new ways to use it.

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Walnut-Basil Pesto

Yield: About 1 pint

Author: A Wooden Nest

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup roasted walnuts
• 2 cloves garlic
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Pinch of salt, to taste
• 1/8 tsp freshly ground paper
• A generous squeeze of lemon or lime juice

Instructions

1. Place all ingredients in a food processor and pulse several times. Remove lid and scrape down the sides. Repeat this process until the pesto has reached your desired consistency. I prefer my pesto to be a bit chunky, but you can blend until perfectly smooth if you prefer.
2. Scoop pesto into an airtight, freezer-safe containers and store in the freezer for up to a year. Alternatively, store pesto in a jar in the refrigerator for 5-7 days.

Notes

Optional: soak and dehydrate your walnuts prior to roasting to increase digestibility.

PIN IT FOR LATER

Zucchini-Basil Soup

This recipe is simple and good. It’s the recipe you’ll want to use for all those giant zucchinis that are flooding your harvest baskets right about now. Add a handful of basil, onions, a few cloves of garlic and some butter and you’re good to go.

Sometimes I'll garnish my bowl with some cooked leeks or whatever happens to be growing in the garden for a little texture, but I usually eat it as-is, straight out of the pot, accompanied by thick slices of toasted sourdough bread drizzled with olive oil.

I should also mention that I make a double batch and have written the recipe as such because this soup keeps well in the refrigerator. Matt and I like to eat it cold for lunch the next day, especially if it's hot outside. If you want less or have less zucchini, feel free to halve the amounts.

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Zucchini-Basil Soup

Author: A Wooden Nest

Ingredients

• 4 pounds zucchini and/or yellow crookneck squash1 large onion, roughly chopped6 tablespoons butter (yes, you can use less or sub for olive oil)6 cloves garlic4 cups water or broth/stock1 handful of basil leaves, rinsedSalt to taste

Instructions

1. Rinse zucchini and remove ends. Slice lengthwise, and chop into 1-inch pieces. Set aside.In a large, heavy-bottomed pot, melt the butter over medium-high heat. Add the onion and garlic cloves, and cook until softened (about 5 minutes). Add the chopped zucchini and/or squash, and a pinch of salt, and cook for another five minutes. Add the water or broth/stock.
2. Bring up to a boil and reduce heat to simmer. Cover and cook, stirring occasionally, until zucchini is tender (about 25 minutes). Remove from heat.
3. Add the basil leaves. Puree using an immersion blender until completely smooth. Taste and add salt as necessary. Pour into bowls and serve warm with bread or crackers.

Notes

Note: Soup tastes amazing hot or cold.