You can't make pesto without fresh basil. Of course, I grow mine. It grows easily from seeds that I plant, started in peat pots, on my south facing porch... Basil loves the sun. Keep it well watered. Basil can not tolerate frost!
Use a blender for this: Pinch off basil leaves, discard stems. Wash the leaves. Put them in your blender, pack them down, add a cup of extra virgin olive oil, and 1/2 cup of grated Romano cheese [or more, if you like it extra cheesy and sharp], add a bit of black pepper, if you like. If you like a milder tasting pesto you can make this with 1/2 basil leaves and 1/2 baby spinach leaves.
Whirl the blender at medium speed, then at high speed until the pesto is a smooth and lovely green paste. Use pesto on crackers, pasta, salads... It freezes well.
Hello. Welcome to a Green Faerie's Herbal, --- a place for green growing things and lively faeries. I'm writer and gardener Antoinette Beard... (The background of this blog is lemon balm, --- smells so lovely!!!).
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