Making pesto from your own fresh basil is one of the most satisfying moments in indoor growing.
Classic Pesto alla Genovese (2 servings): 60g fresh basil, 30g parmesan, 30g pine nuts (lightly toasted), 1 small garlic clove, 6 tbsp quality olive oil, salt to taste. Dry leaves completely before blending. Pulse to a slightly coarse texture. Cover with olive oil and refrigerate for up to 1 week.
Alternatives: Mint-almond pesto (great with fish), rocket-walnut pesto (pizza and pasta), simple bruschetta with cherry tomatoes if basil is limited.
Maximizing your harvest: A single GrowlyBox basil plant yields 3–4 pesto portions (120–160g leaves). Excess leaves can be frozen in ice cube trays for single-portion use.