What does one do with nearly 10 pounds of fresh basil?
I recently attended an event hosted by Cookbook author and creator of BuzzFeed Tasty (!) Kanchan Koya and Gotham Greens in Gowanus, Brooklyn. What's better than a night of networking, a homemade meal (featuring recipes from Koya's new cookbook Spice Spice Baby), and a private tour of Gotham Greens' Greenhouse located on the rooftop of Whole Food's Gowanus? If there was one thing slightly better, it's leaving with a goodie bag consisting of nearly 10 pounds of fresh, Gotham Greens basil.
I was heading to the North Fork for the weekend and new exactly what to do with all that green. Improvising from a good friends' mom's famous pesto recipe, I whipped the below recipe and saved the remaining to freeze for future use.
*This recipe used all of the pesto, but I broke it down based on 7 cups of pesto. Assuming you'll have extra to freeze.
This pesto can be used on anything from pasta (served both hot and cold), sandwiches, mixed in eggs, or as a dip - basically use any excuse to eat this. It's that good.
We have to eat everyday, don't we?