Important note!Often in the winter months you can't find fresh basil and obviously it's not growing on our deck then, SO my friend Mary Jo gave me a great idea: just get a bunch of spinach along with however much basil you have and make it that way! So now I make huge batches of this (and increase the other pesto ingredients so the flavor is still good) and freeze for later.
Author: Kelly the Kitchen Kop
One big handful of basil
A handful of parsley, if desired (I usually throw some in)
If you have a lemon balm plant in your yard like we do, you could add those leaves!
About 1 Tablespoon of your favorite balsamic vinegar, doesn't have to be exact OR juice from one lemon
Optional: chopped tomatoesI used grape tomatoes from our garden
Optional: If you're making a a Caprese salad, add small pieces of fresh mozzarella (the soft kind from the deli section at the store), or if you’re making bruschetta, add about 1/2 cup of shredded parmesan
First I grabbed a big handful of basil and parsley from our pots on the deck. You’ll need more than a handful for a bigger batch – I started small since I didn’t know how it would turn out, and the amounts below are what I used for that one handful. (Update, lately I'll make a BUNCH at once and keep using it in different ways as mentioned above!)