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What Do You Do with a Boatload of Basil?

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Or, should I say bouquet?

African Blue Basil

I have so much basil in the garden. Far more than I ever had before. The weather is definitely conducive to growing basil this year. I harvested half of it yesterday. Six cups of basil into the food processor. It is pesto making time.

I dry toasted a cup of pine nuts in a skillet to add to the basil. I then added 1 1/2 cups of parmesan and drizzled olive oil into the processor. Salt and pepper to taste and five cloves of garlic.

Toasted pine nuts for the pesto

I ended up with three containers to freeze and a little one to use to make pizza with shrimp and bacon this weekend.

Basil Pesto

The garden is giving me lots of good herbs and tomatoes this year. Hopefully the little green tomatoes out there will continue to ripen and give me tomatoes to marry with the basil, far into the fall.


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

4 responses »

  1. A Table in the Sun

    Isn’t pesto wonderful! Have you ever tried it with cashews instead of pine nuts. Buttery smooth.

  2. Perfect 🙂 we made ours over the weekend with a mix of different basils. I’m hoping we get a second harvest so I have some to save, we’ve been noshing on it all week!

  3. Wonderful! I have made two batches so far and my basil pots are screaming at me to make more. I need to get at it in the next few days. There is nothing like basil in the middle of the winter (or now, for that matter!)


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