Tulsi tea or "holy basil" is a sacred herb of India. Due to it's nickname, I thought it would be fun to include it in recipe that is majority basil!
These tea bags are very easy to incorporate into an already simple recipe. All you need to do is cut them open and use what's inside!
The flavor of the tulsi blended perfectly into the basil. You wouldn't even be able to tell that you're having a pesto with a superherb packed into it!
Sorry for anyone with a nut allergy but I really love the hearty taste that pine nuts add to the pesto. I've made pesto without pine nuts and it's just not the same!
Feel free to use whatever salt you'd like but I actually used a salt that I brought back from my trip to Italy! I bought this salt in Amalfi. The salt is from the mediterranean sea and it's flavored with lemon and herbs grown on the Amalfi coast!
One tip for the pasta is to stop the blender or food processor and mix up the pesto to make sure that all the pieces get blended well.
Fusilli is one of my favorite pastas and I like to buy this vegetable infused fusilli from my local grocery store.
In terms of the amount of olive oil used, I put a range because I think the wetness of pesto is a personal preference. I put more olive oil because I like to be able to toss the pasta and have it be coated easily in the pesto.
This recipe makes about 1 1/4 cup of pesto and is a great gift to give to family and friends. I made a batch to give to my family and it was a huge hit!
Do you have a favorite pesto recipe?!