|I use Red Rubin Basil for extra color in the garden.|
Every year I grow about 4 Basil plants. I don't use a lot of it and generally, by the end of summer, I have four huge Basil "shrubs". So Saturday when I trimmed back the Basil I brought it in the house and made some Pesto. I just ran the leaves through the food processor along with a drizzle of olive oil. Then, because it was 9am, I pressed the pesto into a small container, drizzled a tablespoon of oil onto the top to preserve it and popped it in the fridge.
This evening, I saute'ed a couple of the last cloves of last year's garlic, added the pesto to the frying pan and then tossed in some linguine noodles. I seasoned it with some sea salt and herbs and Oh My Lord! That was good! It's just screaming for some chopped cherry tomatoes. I can't wait until I have some to add to it!