Fresh basil is a favorite herb of good cooks and professional chefs all across the world. Its marvelous aroma and fresh flavor are key elements in the Italian classic “pesto” sauce. Edible Garden’s Basic Pesto recipe is a versatile condiment that can be enjoyed in many ways. “Davinci’s Flatbread” makes a simple yet sophisticated snack or appetizer for a quiet night in or when entertaining guests. For a fabulous light lunch or side dish enjoy a “Tricolore Caprese Salad”. Basil and eggs are a unique combination adding interest to breakfast and brunch. Toss Edible Garden’s Basic Pesto with fresh pasta or drizzle over roasted chicken or grilled rack of lamb. Discover a fresh flavor for plain old mashed potatoes and turn them into something special by folding in pesto sauce. Try perking up regular mayonnaise to add fresh appeal to sandwiches or chicken salad.
Fresh ‘living’ herbs are a marvelous and healthful way to add flavor and interest to our diets. They contribute aromas and flavors without adding harmful chemicals, fats, or artificial ingredients. Basil has long been used in herbal medicine as an anti-inflammatory, think of it as nature’s Ibuprofen! Basil also contains powerful antioxidants that protect the body on a cellular level by fighting cancer and free radicals. Basil has also been shown to improve digestive health so go ahead and pile on the basil! Next time you plan to spend some time outdoors, bring your living basil along, as it is also a natural mosquito repellant! Edible Garden produces “live root” basil available in your local supermarkets. This exciting new concept offers you the chance to buy the freshest herbs with complete confidence.
1.5 cups Edible Garden fresh basil leaves
3 tbsp pine nuts
4 cloves garlic, crushed
Pinch of Salt
Pinch of fresh cracked pepper
½ cup extra virgin olive oil
¼ cup grated parmigiano reggiano cheese
Place basil, pine nuts, crushed garlic, salt, and pepper in the bowl of a food processor. Pulse while drizzling in the olive oil until smooth. Add cheese one tablespoon at a time and continue to pulse into a thick paste. Adjust by adding more olive oil if you like a runnier consistency.