Needed a way to use my basil from the garden. So I looked up how to make dressing. I made this. Isn't done yet.

You can add whatever you like. The measurements are only for a small amount but you can change it to your own liking. I kept mine simple as i didn't have much else in the house left but add what you prefer. Change the amount of olive oil to suit how much you are making. There must be a fair amount, the olive oil should come up 1/4-1/2 way up the bowl and the bowl should be full of olives.

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@

Sometimes you need to make something, but you don't have exactly what you need. So you adapt and try something. Well I did not have fresh basil so I used dried.

My kids will eat just about anything if you put cheese or pesto on it. This is a simple, but totally delicious sauce, dip or topping for meat.

If you think this is too much oil to use when you get it out of the freezer, then fill, partial way. It could possibly be cut in half. You can do this with most any herb.

I wanted to make basil pesto using fresh aromatic basil direct from a farmer.Dry-roasting nuts gives extra flavour. You can divide it up into small portions and store in the freezer. If you store in the fridge for a while, keep only portions you will use. Flatten the surface and pour the olive oil on it to avoid any discolouring.If you leave some nuts chunks when you use the food processor, you can also enjoy the nutty texture. Recipe by KiwieKiwie

Basil pesto x cashew nuts

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

Do you know what goes great seeped in extra virgin olive oil from Spain? We're thinking basil! The minty, aromatic touch of this herb pairs perfectly with the subtle flavors of extra virgin olive oil from Spain. With this recipe, you can combine them into one perfect dressing that's great for all types of salads or with any meat, both raw and cooked. But above all, it's delicious in dressing, and it's very easy to prepare. Try it out!

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.

I had a lot of asparagus.If you add the parmesan to the pan, you'll get a crispy finish. You can also add it once you've put the asparagus on the serving plate. For 2-3 servings. Recipe by Kiki mama