Pesto party, the basil's hardy !!!!!

Moving to Arizona changed so many aspects of my life but losing my gardening capacities was a difficultly I have yet to adapt to. Flowers, veggies, fruits & herbs dominated my warm season life & yet how ironic to live now in all warm season only to be surrounded by desert. However there's still basil.
Basil loves hot weather, drying out in between watering, heck you can ignore it. To be blunt; anyone can grow basil, so anyone reading should try. Tip one: buy seeds. A plant nowadays costs above 3.00 & for half that you can enough seeds to last a long time. The rest you can follow the directions on the pack. By the way Botanical Interests is my favorite brand. I've never had failure with their seeds.

So with Thai, flavored basil such as, lemon, lime, even cinnamon, & enough varieties to make your head spin, I say "Bon giorno genovese!!" & be done with it. Its classic, hardy & giving. Remember though to pluck from tender stems, taking the stem to ensure new growth & all before flowering. Now go create & eat.

Pesto...easy right??? Definitely, use a processor, use a mortar & pestle...hmmm notice the words similarities?? Well it is where the origins comes into play. By the way I've done it both ways & there is a difference: the pestle doesn't bruise the leaves & retains its truest flavor but really who has that much time. My pesto secrets are toasting the pine nuts, GOOD parmigiano reggiano always sea salt &...&..my Nicolas Alziari olive oil. Sssshhhhhh. Ironically its French buts this oil is soo wonderful. Now if you're looking for a bolder, fruitier oil flavor then by all means, use it but I prefer my basil to shine so I use my liquid gold. Yum, yum is this not heavenly????

Here comes the fun... add O California port balsamic, jalapeno, walnuts, lemon juice & zest whatever floats your boat.

I make aioli verde for sandwiches, throw a tablespoon into hummus, lighten its consistency for salad dressing, dollop over creme fraiche for a quick dip, Lordy I can go on & on like the basil in the pot seems to be...exploding. If you do wish it to keep... airtight glass jar & olive oil on top to seal, but really make it as you go & truthfully a little pasta, a glass of prosecco & life is good.

My other stand by recipes are simple. An heirloom caprese salad using fresh room temp tomatoes & buffalo mozzarella, the Alziari oil, sea salt & a bit of pepper. Use romas so it less seedy but add the sweet grapes, stretch the color palette & go nuts. I love purple Cherokees too.

Sometimes I switch the cheese for an herb chevre, it really lends itself well to the heirlooms. I've also done a splash of lemon to brighten it up when the tomatoes are less acidic as some heirlooms can be.

My other is Pesto Ricotta Pie. I first found the recipe in Country Living & retooled it a bit, leaving the pine nuts whole , adding to the pie later. but seriously how pretty is this? The rough edges of the phyllo cascading out did me in & yup I using my scissors too, to make the great edging but sometimes tearing it roughly looks great as well.

My last word is quality. I've always believed quality over quantity in life which is why I'll always tell you to get the best. Sure the reggiano & buffalo mozzarella cost more but you're using it as an accent so a small amount is only needed.
Til then sit back, eat & enjoy a favorite view of mine.

Images courtesy of Country Living & skona hem