Basil Overload

Tonight was a Bruschetta night at our house. Yesterday at the farmer’s market I got a bunch of purple basil, and combined it with my measly crop from my balcony. I love making a simple pesto with basil, walnuts and a drizzle of olive oil. Tuscany bread brushed with olive oil, and then topped with my purple pesto and tomatoes from a coworker’s garden. A quick 10 minute at 375F and it came out perfect! We even added a little of the Vegan Grated Parmesan to the top. It definitely induced a food coma. I’m hoping Farmer Rudy has more available next week. The purple basil is a lot more fragrant than what I have growing on my balcony, so I’d love to make a large batch to put up for later in the season. I can definitely see a bruschetta food jag in my near future!

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