The best part of harvesting basil - fresh pesto! Our family loves pesto over pasta, drizzled with a bit of EVOO. The only downside is that a lot of basil....
gives you such a little bit of pesto.
One little 4 oz. jar and a couple tablespoons (for grilled paninis for lunch).
Next year I need to plant twice as much basil and parsley. I start the basil from seed - what you see is up top is about 3/4 of a seed packet. I have a couple other pots that hold the rest, along with 2 parsleys I bought from Lowes. I haven't had as much luck starting that from seed so I just buy the plants. ;) Our deck is the only consistently sunny spot to grow anything, so I just do some small container gardening. This keeps the bunnies away, too! I love sitting on our deck and brushing my hand through the plants to fill the air with their aroma. It takes my mind out of the city for a few moments.
If you want to try your hand at making pesto, here's my recipe given to me by a good friend.
1 cup firmly packed basil leaves
1/2 cup firmly packed parsley leaves
1/4 cup pine nuts, can be toasted
1/2 cup grated parmesan cheese
1 Tbsp lemon juice
1 garlic clove, quartered
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup extra virgin olive oil
Put everything except the olive oil into a blender. Buzz it up until a paste forms. While the blender runs on low speed, slowly drizzle in the olive oil until the pesto has a consistency of soft butter (I didn't use the full 1/4 cup....maybe only half that). Pesto can be stored in the fridge for 2 days or frozen for later use.