Basil forest

Posted by Katie on August 21, 2011

I grew a patio garden this summer.  Starting with basil seeds and a couple seedling trays resulted in a lot more plants than I thought it would!  I also have three tomato plants, but they haven’t grown quite as heartily as the basil has.

My harvest from last weekend included a whole bunch of basil.

I thew the basil into the food processor with garlic, pine nuts, cheese and olive oil, and we have enough pesto to last a very long time.  I divided it into small portions (the perfect size for pesto pizza) and froze most of it.

I think I’ll do a garden again next year, but maybe diversify my herbs a bit.

4 Comments to Basil forest

  • hmmmmm. I do love pesto. You could totally use it to make pesto pasta as well. And then mail me some! 😀

  • Your post literally made my mouth water. Pesto pizza, yes! And a very basil bruschetta is a great way to use up basil. My Italian neighbor across the street gave me this awesome tip: freeze individual leaves in a freezer bag and all winter long, you can toss them in your sauces. Great job! 🙂

  • Wow. That is a serious basil forest! Good for you!
    I grew a little pot of basil last summer and got a few leaves from it, but then Virginia summer killed it. 🙁 I’m also not used to cooking with fresh herbs — we use dried all the time (especially in scrambled eggs & tomato soup) but I wasn’t sure how to use it to season things when it’s not measurable by teaspoons! I am such a city girl, sigh.

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