Simple recipe yet it's yummy😊

Every year, I used to eyeball the ingredients to make this butter, but I ended up with this recipe now. Maybe the authentic kind doesn't use lemon juice or butter, but I use them anyway because my family likes it.I make this butter in bulk whenever I harvest the basil in my home garden. I usually freeze it in an airtight container. I use this for cooking for a whole year until when I'm able to harvest my basil again. Recipe by chima@

Recipe from our friendly neighbor Tim

I was given basil leaves and wanted to make something with them.If you replace the walnuts with pine nuts in this recipe, you'll get classic pesto. Recipe by uzukaji.

Because the basil was abundant outside and the fall is approaching, it was time to make pesto and pasta for that matter.

My mind is blown. This is like green magic on a spoon. Use it instead of mozzarella in a caprese salad, serve it warm with braised meats, as a spread for bruschetta for a quick appetizer- or, if you're like me, on the biggest spoon you have, straight into your pie hole.

Pumpkin has plenty of nutrition. It is said that you will never catch a cold if you eat pumpkin in winter. Because it boosts your immune system. Vitamin E is good for your hormone and works for improving blood circulation and unit-aging. It also works for those who have shoulder ache.

Still got lots of sweet basil growing in the garden, so I'm making a batch of this Basil Walnut Pesto for all kinds of applications. Goes without saying on pasta, but it's also delicious whipped into butter and cream cheese, mixed with hummus or mayo, as a pizza spread, and also as a base for delicious salad dressing.You can use other nuts (pine nuts, obviously), but almonds, cashews, and pecans are also delicious.