Happy Friday everyone! I am SO happy it’s Friday. It’s been kind of a rough week. For some reason, I’ve just been feeling a little low this week – perhaps because of lack of sleep and maybe some post-partum blues. Ryan likes to wake up every 2-3 hours at night to feed, and while I don’t mind at all, I think the cumulative disruption of sleep has finally gotten to me! I’m hoping that I can get more rest during the daytime, or try to catch up on the weekends. Also, one of my sweet friends recommended going for a walk or getting some exercise, which I think is a great idea! My mom is also coming back into town this weekend, so I’m really looking forward to seeing her 🙂
I think basil might be my favorite herb, either that or cilantro. I love basil pesto, but don’t always love the amount of oil that goes into it. This recipe from Skinnytaste uses just basil, garlic, cheese (I used romano), and a touch of olive oil. It’s so simple and really lets the basil and garlic shine through. I loved it! It was perfect a top some chicken breasts that I baked in the oven with tomatoes and fresh mozzarella (recipe to come).
My basil plant is growing in abundance (I took this picture about two weeks ago and the plant is literally almost 2-3 times this size now!) Unfortunately, you can already tell that the cilantro wasn’t doing so well (it died recently), and that poor thyme plant in the back didn’t take to the transplanting into my garden box. I may have to do some re-planting soon. I bought most of these herbs for only a $1, which is so much less than I would have paid in store, and we’ve used them in so many recipes!
I tripled the recipe recently, so I would have enough to freeze in small batches for the winter. Yes, I said winter in Hawaii 🙂 But the basil plant was doing so well that I wanted to make sure I took advantage of it, just in case! Plus, I bought a huge hunk of Romano cheese at Costco. It’s so much cheaper than Parmesan, and the flavor is much stronger/pungent. Interestingly, Malia loves it! She’ll just eat it by itself with her noodles. I’m thinking grilled shrimp with pesto this weekend! That and mahimahi 🙂
1 cup basil
1 garlic clove
1/4 cup grated Romano cheese (or Parmesan)
2 1/2 T olive oil
salt and pepper to taste
Process first three ingredients in a food processor until smooth. Slowly add in olive oil while pulsing. Add salt and pepper to taste. Store in an airtight container and keep in the refrigerator. You can also freeze this in small portions (I did ice cube size portions) for later use.
What’s your favorite herb and way to cook with it?
Any fun weekend plans?