That's the name of the variety we grow, just plain sweet basil, and it really is sweet. We use fresh herbs as much as possible in the summer and more than any other herb it's basil. I freeze what some people might think is a ridiculous amount of pesto. Whenever I think "Oh, I'm done for the year, we have plenty!" I find myself a week later breaking out the food processor right up until the frost has taken the last harvest. We are so far from that day right now, with plenty of time to stock the freezer and enjoy this beautiful herb!
Our pesto recipe is pretty loose, I substitute different herbs or bitter greens, nuts or seeds and any cheese that's similar to parmesan will do. But right now the basil is too good to pass up, So-
2 cups packed Basil
a few cloves of garlic or several garlic scales
1/3 c. Olive oil
1/4 c. Grated cheese
1/4 c. Walnuts or Sunflower seeds
This week in your share-
Napa Cabbage, Broccoli, Zucchini, Summer Squash
Garlic Scapes, Lettuce, Spinach, Kale or Rainbow Chard
Basil and your choice of one other herb
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