Pistachio & Roasted Garlic Pesto

Swapping pine nuts for pistachios is the best substitution ever. This nutty flavor doesn't overpower and it's simply delicious.

Potted basil by the pool 

Freshly-picked basil

Garlic because it's delish

The world is better with herbs. Gardening with flowers, vegetables, and fruits takes patience. With herbs, it's free and wild. It doesn't require a lot of finesse. Stick them in a pot. Water. Sunshine. And you have a beautiful, aromatic garden. 

If you live in the suburbs or the city, there's not much space for gardening. It's not like living on a farm. Ingenuity and pre-planning go a long way. How many pots do I  need? Does size matter? What's the best potting soil?  Where's the best place to grow them? So many questions in order to create the perfect outcome. 

I will share my thoughts...

Each herb needs its own pot. In order for plants to reach maximum capacity, buy them the space.

Size does matter. Read on the plant label information pertaining to width and height. Plan accordingly.

Buying cheap potting soil will only bring fungus and unwanted vegetation to your potted herbs. Buy the good stuff. Miracle Grow is always a great choice.  

If you can grow your herbs on the lawn, do so. Create a potted garden on your lawn or make a small herb garden. If you're growing herbs in pots and they grow deep roots, let the plants take root in the soil. They grow like crazy. Extra nutrients and water. 

The best thing about growing herbs, other than the aroma, is eating herbs. They are a fantastic complement to many summer dishes. Herbs are the star of the show when making pesto. Let's get to the recipe, shall we? 

Ingredients:
Cup of Pistachios (lightly-salted)
1 1/2 cups of freshly-picked basil
A whole head of garlic (clip the bottom of the head)
1 1/4 cup of EVOO
Three lemons (juiced)
3/4 cup of Parmesan cheese 
Pinch of red pepper flakes (Grind if you can)
Salt and Pepper to taste
A Tsp. or two of water if needed

Directions:
Roast garlic in aluminum foil whole. Rub a T. of EVOO on the garlic, sprinkle with sea salt, and wrap in aluminum foil. Roast at 400 degrees for 10 minutes. Once out of the oven, let it cool. 

To your food processor or blender, add the remaining ingredients. Mix. If the mix is too thick, add the water. Remove garlic from the skin. Add to the mixer. Pulse or mix to incorporate. Taste. Add more of something for your taste buds. Serve. It will keep in the fridge for days or it freezes beautifully.