O.K, yes, smazzle, is a word I made up, but don’t you think it is fun to say Basil smazzle & dazzle? I do! Everyone that grows Basil has an overabundance by this time of the summer. What’s one of the classics? Why, PESTO of course! To wrap up our week with our new “BF” (The Growers Exchange) I have gone back to their website and want to make sure you all know that one of the sidebar listings is Gardening Advice: The Cook’s Exchange. The two recipes blowe are thanks to that.  Lets give a big round of applause and Big Thanks to The Growers Exchange for all their input and wise advise this week, especially Caroline!  https://www.thegrowers-exchange.com/

Perfect Pesto (on web from thegowers-echange.com)

Add your favorite herbs, nuts or cheeses to this pesto and transform your favorite food! This tastes amazing on everything–whether it’s pizza, pasta, salmon, asparagus, rice– this pesto will add a punch of fresh flavor to your next meal. If you’re not ready to use it quite yet, but want to make the most of your garden, make your pesto (leave out the cheese) and freeze it for future use! Just line an ice-cube tray with plastic wrap and pour your pesto in the tray molds. Freeze and enjoy when you’d like!

Makes 1 cup of pesto.
Ingredients:

• 2 Cups of Fresh Basil ‘Genovese’ or ‘Italian Large Leaf‘ Leaves, Packed (You can also use Cilantro or‘Italian Flat Leaf’ Parsley for a less traditional taste!)
• 1/2 Cup Freshly Grated Romano Cheese (You can also use Parmesan)
• 1/2 Cup Extra Virgin Olive Oil
• 1/3 Cup Pine Nuts (optional)
• 1 Cup Fresh Arugula Leaves, Packed
• 3 Cloves of Garlic, Minced (You can also use 2 cups of Garlic Chives for a more subtle taste)
• Salt and Black Pepper, to taste

Preparation: {Note: this is the smazzle part!}

1) In a food processor, combine Basil, Arugula, nuts, and garlic and pulse until nuts and garlic are chopped well.
2) Continue to mix on low while drizzling extra virgin olive oil into the mixture as it turns.
3) Pause and scrape ingredients from the sides of the bowl and add cheese, salt and pepper. Continue to pulse until mixture is a creamy paste.

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I know your mint is most likely going crazy too, so, how about a friday unwind of pesto pizza and a little Mojito to dance the eve away with? Sound good? Hope so! You probably are not growing Mojito mint, but a mix of your mint and Mojito would work too.

MOJITOS (on web from thegrowers-exchage.com)

Ingredients:

• 2 Tsp. Sugar
• 10 Small Mojito Mint Leaves
• 1/4 Cup White Rum
• 2 Tbs. Fresh Lime Juice
• 1 6 oz. Bottle Club Soda (chilled)
• 1 Mint Sprig  (for garnish)

Preparation: Place sugar and Mojito Mint leaves in a tall glass and crush the leaves with the back of a spoon.  Fill the glass with crushed ice, add rum, lime juice and club soda. Garnish with a mint sprig and enjoy!

Have a good weekend and don’t forget:
REUSE your energy
  REDUCE your waste
    RECYCLE your stuff