Tips for Harvesting Summer Basil
It’s that time of year when your basil plants start to give you the sign that summer will soon be fading. And depending on the weather, you may have had some challenges (too much sun, or in my case, too much rain).
Here are some tips for extending the life of your basil by making pesto “paste” and storing it for later in the year.
- It’s important to constantly prune your basil. Give it some love with a few squeezes of the fingertips and remove dead or bleached leaves. Use only healthy leaves or you may end up with a bitter tasting pesto.
- When making pesto, I like to pulse my garlic first so it will be evenly distributed. It will also help you avoid tummy trouble. Big chunks of raw garlic may not agree with you!
- Walnuts make a nice replacement to pine nuts which can be expensive. I prefer their meatier texture.
- Consider adding other ingredients from you garden like parsley, mint, or even spinach or arugula for a twist.
- When mixing, add only enough oil to make a paste which will make it easier to store.
- You can use the ice cube method to store your pesto by adding them to an ice cube tray. I just use plastic wrap. Shape paste into 3″ or 4″ log shapes and roll tightly. Store in freezer inside of a sealed container. These little logs go a long way.
- To serve whisk paste with oil or for a lighter version, use chicken or vegetable broth like in this Arugula and Parsley Pesto Sauce.
