August 22, 2015


One late summer, while I was getting ready for my return flight to Canada, my eighty-something years young grandmother wanted me to take with me, in my luggage, a bouquet from her garden of my beloved culinary herb, basil. After my attempt to explain that this is inconvenient to carry a fresh plant in a suitcase during an almost 8-hour flight and that I can buy basil in Toronto, she concluded "yes, but it is not going to be like mine." Then, I promised to her and mostly to myself that I will plant, take good care and grow my own basil. This summer I finally had the time to grow my own herbs since we haven't traveled outside of Canada. In May, I planted a big pot with sweet genovese basil. Having placed it in a sunny spot, watering it almost every morning, I was gifted with an abundance of a rich green, luscious, saturated in strong sweet aroma and delicate white flowers herb. I've been using the leaves almost in every salad, eggs and sandwiches I've made so far, but this weekend I took my scissors and made really good use of the plant. I put the basil in a food processor with pine nuts, garlic, a pinch of salt and Parmigiano-Reggiano. Slowly added extra-virgin olive oil in a steady small stream. I transferred the mixture into a small mason jar and held it to my nose, breathing in. It smelled of summer and green hills and blue skies and old sticky hands and a garden with a patch of basil. I devoured a spoon in my mouth and realized the truth - when life gives you basil, make pesto.
And when you have pesto, it feels like a pasta night... 

Basil Pesto Ravioli with Chicken and Sun-dried Tomatoes  


1 pack of cheese ravioli
1 chicken breast, cubed
1/3 onion, diced
1 garlic clove, sliced
3 tablespoons  basil pesto
sun-dried tomatoes in olive oil
red pepper flakes (optional)
salt and black pepper


Cook ravioli according to package directions. Drain well and set aside.
Combine olive oil, onion, garlic, crushed red pepper flakes in large skillet over medium-high heat. Add sun-dried tomatoes. Sauté gently until soften but not turning brown, about 3-4 minutes. Add the cubed chicken breast and cook until cooked through, about 7-10 minutes. Take 3 tablespoons from the pesto jar and add each separately as you stir constantly. Turn heat down to medium low. Make the mixture thin with 1/4 cup water. Add the cooked ravioli and toss until all ingredients are coated in the pesto. Add more water if needed. Stir until the ingredients are evenly distributed. Season with salt and pepper. Sprinkle with shredded parmesan.


Sharing at Sundays at Home / Wow Us Wednesdays / Home Sweet Home


  1. Glory.

    The natural green of the basil plant is highlighted with your touch of perfect light and styling. The earthly experience of nature's gifts give off a heavenly scent of pure magic to be celebrated now. Your photos are top-notch, Sylvia, because they MOVE the emotions.

    OK, I have a technical question. I am going Pinterest and Tumblr-free on my blog. When I used these photos, they would appear large and beautiful as your photos do here. But now that I am using my own photos, they are not appearing as large. Only one of my pictures on my current post appears large enough to my liking, but as I prepare a new post and view them on PREVIEW, they are not as large as I'd like. What do you do to make your photos appear so large?

    Your use also of each carefully chosen prop is to be applauded. The soft cloths and simple jars are PERFECT. Hugs to you! Anita

  2. What a beautiful blog! and posts. Your photography is spectacular...can't wait to have more time and check out your past posts. Thank you for blogging Ciao Rita

  3. Your photography is absolutely gorgeous! Each picture just makes me swoon. I love all of your well chosen
    beautiful dishes, silverware, towels, kitchen tools you gather together to use and the vibrant colors of your food. That kitchen towel looks like it would be so soft to the touch! This recipe sounds divine and I plan to make it this week. Can you tell me if I can look forward to your beautiful note cards being on your Etsy shop again this Fall? I sure hope so! Thank you for all the inspiration you provide.

  4. Oh, how your page is sumptuous and perfect, Sylvia! And yes, wouldn't it be fun to hear one another's eyes one day?

  5. Hi Sylvia, I found your page from Alice's Sundays at Home link party. Just came home from holiday to overgrown basil as well and haven't make pesto in ages! Great idea, and I adore your photos. Just beautiful.

  6. Hi Sylvia, Just found you by visiting Savvy Southern Style where you are featured today. I love basil! Your recipe looks yummy and I must attemp to make it. Your photos are amazing! I'm going to take a look around your blog now.

  7. Oh my this looks fantastic! I love your photos! Thanks for joining Home Sweet Home!

  8. I will feature this today at Home Sweet Home Sylvia. Just gorgeous!

  9. Love, love, love...I can smell and taste all of this gorgeous.
    How blessed you are to have your grandmother...


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