The Basil Lives.

The Basil Lives.

Today I am grateful that my darling wee little basil plants survived the crazy weather we have had in New South Wales lately. Hot, heavy rain, hotter, even more heavy rain, hot, more rain and hot again. This is Australia.

I’m not a very good gardener but I absolutely love giving it a go. I’m learning how to grow lots of tasty goodness organically in my small space. A lot of trial and even more error but I’m having a ball all the same. I also really enjoy creating in the kitchen. Tonight two of my loves came together in a very, very small way however it still felt like it was the beginning of the bigger picture I have in mind for myself and my family. To eat what we grow.

The kids and I had returned home from our swim. We walked through our cottage door all sun kissed, tired and happy, sand still on our bodies and incredibly hungry. I needed to whip up a meal and fast. I didn’t feel like cooking a hot dinner so I wandered outside and collected the cup of fresh basil leaves needed to make a serving of pesto for our lazy dinner of spaghetti. Here is how it came together based on a recipe a girlfriend of mine gave me during our time living in Saudi Arabia. Very quick and easy.

About a cup of fresh basil leaves, one crushed garlic clove, about a 1/3 of a cup grated parmesan cheese, 1/3 cup of pine nuts lightly toasted and cooled, 1/3 cup of olive oil preferably organic.

I threw all the ingredients into my NutriBullet cup and processed it until the ingredients were just chopped. I didn’t want it too smooth. Personal choice. You could also use your food processor.

Done.

Serve on top of your favourite pasta for a quick and easy meal. We added some pre-cut watermelon, rockmelon, peaches, strawberries and raspberries in a bowl on the side left over from lunch.

What did the kids think? The girls (10 + 9) hands down absolutely loved it. Henry (6) not so much but at least he tried it which is huge as he isn’t a fabulous eater. He eventually opted for the plain pasta option. William (12) my meat and three veg boy liked it but made the suggestion to add only half a garlic clove next time. Duly noted. I personally thought it was fresh and scrumptious!

All four were proud that the pesto was made from basil that was from our very own little veggie patch as was I.

Little by little it will all grow (and hopefully their taste buds will develop). XO

Tags: basil, cooking, food, garden