Do you love basil? I’m sure you do, but do you love it the way I love it, i.e., do you think it’s the most delicious smelling food both in this universe and all other possible universes? If I had gotten married in summer, I would have had a gigantic bouquet made of freshly cut basil. At the grocery store–and now on my balcony!!–I tend to spend every day between June and September plunging my face into bunches of the stuff. At an elemental level, it’s what happiness is made of, I’m sure of it.
I am not at all original in the fact that my favourite thing to do with basil is to make pesto. And I like to put pesto on all the usual things; again, I am not breaking boundaries here. I guess this post is just a little love note to one of humankind’s greatest inventions. The greatest things on my dinner plate needn’t be fancy, weird, or expensive; they do need to be so tasty and good-smelling that just being near them makes me scream a little in joy.
Now, the best part about pesto is that it is a thing whose beauty can manifest in infinite variations. I personally enjoy a good basil-kale mix with copious amounts of garlic, lemon juice, and almonds. But here’s what I made recently which was also super-fantastic:
-handful re-hydrated sun-dried tomatoes
Not sure about the amounts at all; I was just throwing the good shit into the food processor like I had nothing to lose and worlds to conquer. But really, this is the only way of making pesto that does it justice, don’t you think?