A most potent + flavorful herb.

Basil's history dates back over 5K years, beginning in India before moving west into the Mediterranean. The French call basil l'herbe royale or royal herb. And from the Greek word for "king, associating it with wealth and royalty. Later becoming a symbol of love in Italy, and it has retained that symbolic meaning ever since. In Moldavia, the population is mainly of Roman descent. A man who accepts basil from a woman will fall in love with her. Or perhaps her pesto?

My basil is growing so fast with all this warm weather we've been having. What better way to enjoy the first batch of fresh basil than whipping up my first summer pesto? Pesto is one of those recipes that are ready in minutes; it just requires a bit of patience, first rinsing the basil free of soil and then carefully removing the basil leaves from the stems. Once your mise en place is set up, you can enjoy pesto in minutes.

Perfect Pesto Recipe

Makes one cup

chefgeorgehirsch.com | Recipe from Living it UP! Cookbook

1 cup packed fresh basil leaves, washed and dried

1 head Caramelized Garlic or 4 cloves fresh garlic, minced

2 Tablespoons pine nuts or slivered almonds, chopped

1 ice cube (keeps basil from cooking from friction in the food processor)

3 Tablespoons grated parmesan cheese, Parmigiano-Reggiano

3 Tablespoons olive oil

Place garlic and pine nuts in a food processor or blender. Puree gently. Add ice cube, basil, and slightly grind. Do not over-grind too long, or you will actually be cooking the tender leaves. Add the olive oil and cheese and process until it makes a paste. Refrigerate until ready to use.

Use for more than pasta. Pesto is a great addition to salad dressing, topping bruschetta, poultry, seafood, and vegetables.

Serving Accompaniments: Tossed Salad with No Yolk Dressing, Grilled Garlic Shrimp, freshly shaved Grilled Corn. And top off with Double Chocolate Brownie Cookies.

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