Tuesday, August 29, 2017


I planted four kinds of basil this year--lemon, dark opal, lettuce leaf, and spicy globe--and I currently have it coming out of my ears! Obviously, I love fresh basil as much or more as the next guy, but let's face it: It's powerful juju! However, I learned a secret many years to taming that punch from the basil when making pesto, and that's to use an equal part of fresh spinach in the mix. Then when you combine the finished pesto with pasta, add a little heavy cream to mellow it out even more. Tonight's pesto featured lemon basil from my garden, Romano cheese, and macadamia nuts, and I topped the pasta with balsamic-marinated and grilled chicken.

Here's the pesto I buzzed up in the food processor tonight then added to cooked spaghetti rigate along with a few tablespoons of heavy cream:

2 cups fresh spinach
2 cups lemon basil
3/4 cup olive oil
1/2 cup Romano (or Parmesan) cheese
1/2 cup macadamia nut pieces
1 head garlic, cloves peeled (or use only 4 cloves like a normal person)
juice of 2 lemons
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

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