In the last weeks I have been with someone I truly love. This love has given me the life and desire to start my herb garden all over again. So off we went to Home Depot to get new soil, some small plants, and seeds to embark in my new mission. In less than 4 weeks the plants have grown 15 inches. Needless to say the rainy days in Miami did contribute. What is it with rain and plants? Its a symbiotic relationship that maximizes their growth. You can water your plants, but the rain water is unbelievably healthy for them. Maybe its the chemicals they put in the water. Below are the nutritional values and background information of the basil, which I found interesting.
"The nutritional value of basil cannot be underestimated. It is rich in vitamins A and C and contains elements like potassium, magnesium and iron, as also substances like phosphorous and calcium.
The word basil comes from the Greek basilikon meaning ‘royal'. Basilikon has its root in basileus, the Greek equivalent for king. That speaks volumes for the importance given to this herb in the culinary world from ancient times and in varied cultures. Basil is given pride of place in culinary circles not for its exquisite flavor alone, but also for its value as an herbal remedy for many ills. The Italians embrace it as a symbol of love, while in India it is a sign of hospitality.
Basil is responsible for improving the health of an individual. When basil is included in one's diet, the circulatory system is said to function better. The vitamin A that is present in basil makes for a glowing complexion, glossy hair and keen eyesight. The beta-carotene that exists in basil is an antioxidant known for its strength. This and other similar carotenoids that occur in basil are transformed into Vitamin A in the human body, enhancing the advantages of the latter.
The value of antioxidants cannot be underrated as they diminish the impairment caused to the cells in the human body by free radicals. By consuming foods that abound in antioxidants, the free radicals are kept in check, so to speak."
So how could we not honor this herb in all its splendor. I am sorry that I did not take any photos of the before and after, but I will in my next harvest. Here is the recipe of the pesto for anyone who wishes to try this "FOOD OF THE GODS" or as my puerto rican friends defined it "el manjar de los dioses!"
PESTO ALLA GENOVESE (makes 1 cup of pesto)
2 cloves of garlic
1-1/2 cups packed fresh basil leaves
1/4 teaspoon salt
1/2 cup olive oil
1/4 cup pine nuts (I roast my pine nuts and it brings out nutty flavor which I love)
1/2 cup Parmesan cheese
1 tablespoon butter, at room temperature
- Combine all the first 3 ingredients in a blender or food processor
- Add oil with blender or food processor running and the rest of the ingredients
- Put in 1 cup container and freeze. I usually put the date so I use the oldest ones first.
- Take out of the freezer a few hours before using it.
- With pasta one cup is good for a family pack of fresh pasta.
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FROM MY KITCHEN TO YOURS WITH ALL MY LOVE! In the future I will share all the recipes that I have created with the pesto.
