This is my little baby crop of basil that I grew in a Greenbo planter on my railing. Today I turned it into two of my favorite sauces: pesto and roasted tomato sauce. Here are the recipes.
Pesto
1 cup fresh basil
1/4 cup olive oil
2 tablespoons pine nuts
1 garlic clove
Pinch of salt
Place all ingredients into the processor and let it rip until incorporated. Use on pizza, toast or pasta.
Roasted Tomato Basil Sauce
2 lbs. red and yellow tomatoes
1 big onion
6 cloves of garlic
2 tablespoons olive oil
Sea salt, a few pinches
1/2 cup fresh basil
Cut the tomatoes and onion into quarters and peel the garlic. Sprinkle with olive oil and salt and roast in a 350 oven until soft, about 30 minutes.
Add all of the ingredients, including any juices, into the Vitamix or blender, add the basil, and let it rip. Process for 30 seconds or longer depending on how chunky you like your sauce.
Freeze any leftovers. Enjoy!