Basil pesto

     Spring has arrived here in South Louisiana, and warmer weather plus seasonal rains are just what my herbs are needing. Basil in particular dislikes temperatures less than 68F.

      Basil is so fragrant, almost like a mild anise, and it lends itself to both sweet and savory. A Caprese salad is elegant simplicity on a plate. Also, search Basil-lime sorbet--you can thank me later.                                                              

     As with most herbs, fresh is best. Dried herbs lose flavor and aroma (I think the exception is bay leaf, which is actually better dried). 

     I love basil pesto. A spoonful transforms pasta, tomato soup, salad dressing. Add it to meatloaf or meatballs or baked chicken. It can also be used as a sandwich spread.

                               Basil Pesto

2 cups basil leaves

1/4 cup chopped onion

2 tbsp chopped garlic

2 sticks butter, softened

1 cup olive oil

1/2 cup shredded or grated parmesan cheese 

1/4 cup toasted pine nuts or walnuts

Salt and pepper to taste 

Put all ingredients into a blender and puree until smooth. Taste for balance and seasoning. Seriously,  that's as complicated as it gets. Store it in the refrigerator. I freeze it in 1/4 cup increments in a muffin tin, and keep the resulting discs frozen in a zipper bag to use as needed.