Some of you may remember that at the end of last summer, I posted about an article that I had just read in Fine Gardening about harvesting your herbs. In that article, it mentioned that, during the growing season, you should harvest your basil about once a month. I was mad, because there it was, the end of summer, and I was doing a big harvest on my leggy, overgrown, sad, tired, basil. My first, and only, harvest, except for a snip here and there through the summer.
Never let it be said that I don't learn from my mistakes. Well, actually, I rarely learn from my mistakes, it usually takes me four or five of the same disastrous results, before it finally sinks into my incredibly stubborn head that I may need to rethink something. I am nothing if not persistent.
But, fast forward to this year, the end of June and I remember. I remember, dear reader, to harvest my basil. First batch, harvested, 3 jars of basil pesto in the freezer. Life is good. And since I am about a week to two week's behind in some of my pictures, I went out and checked my basil this morning, and it has already grown at least another 8 inches, all deep green and healthy! I plan on harvesting at the end of July, August and probably September.
Practically every cookbook has a basil pesto recipe, and you don't even need a recipe really, but to keep my portions in check, I used How To Cook Everything: Simple Recipes for Great Food
from Mark Bittman. Since I was freezing it, I left out the cheese and poured a light layer of olive oil over the top to help retain color.Basic Basil Pesto
Makes about 1 cup
2 loosely packed cups fresh basil leaves, big stems discarded, rinsed, and dried
salt to taste
1/2 to 2 cloves garlic, crushed
2 tablespoons toasted pine nuts
1/2 cup extra-virgin olive oil, or more
1/2 cup freshly grated Parmesan cheese
Combine the basil, salt, garlic, nuts, and about half of the oil in a food processor or blender.
Process, stopping to scrape down the sides if needed. Gradually pour in the rest of the oil. Add more oil if you prefer you pesto thinner. Store covered in the refrigerator or freezer. Stir the Parmesan cheese in by hand just before serving.
This herby pesto will be my entry for this week's Weekend Herb Blogging, hosted by Cheryl at Gluten Free Goodness.
16 comments:
The pesto looks beautiful in those jars? I've never seen that type of jar. Where did you get them? Good for you on remembering to harvest your basil. You must have had quite a bit to make so much pesto!!
Great photos! I've taken note of your tips about Basil harvesting and will try this recipe too! Thanks for sharing. Your pesto looks amazing.
Yum, I love pesto of all kinds! Thanks for the "harvest basil regularly" tip. I took a few leaves the other day, but didn't know I should be harvesting regularly (from the tops of the plants, I assume).
Also - how do you keep your pesto from tasting bitter? Maybe I had that issue when using store basil... but yuck.
love your pics, always a treat here~
I love the idea of freezing extra basil pesto when basil leaves are in abundant. :) Yay for you for doing it this year!
I have been wanting to make pesto! I have so much basil right now!
Gorgeous Photos!!
I need to tell this to my parents. We need to harvest ASAP. That will be my project on my visit this weekend.
it certainly is pretty, and your jars are so cute!
the only thing better than this is cilantro pesto. you've done some excellent harvesting. :)
Thanks for reminding me to cut down my basil, even though it's off to a very slow start thanks to all of the rain we've been having in the Northeast. I know the plants will be more robust if I harvest more frequently.
Thanks for the timely reminder to prune my basil - I noticed just yesterday that a couple of stalks were starting to flower. Love the jars - where did you find them?
Kim - they are quilted canning jars.
Shari - it makes a big difference to harvest regularly.
Casey - by harvesting, it actually means to cut the plant all the way back to just the bottom 2 to 4 leaves. My pesto wasn't bitter, I definitely prefer homemade to storebought.
Once - thank you!
Anh - it's the perfect way to preserve basil for the winter.
Ungourmet - thank you!
Joanne - sounds like you are going to have a busy weekend.
Marjie - thanks.
Grace - oh, there is some cilantro pesto in my future too.
Lydia - I can't believe how much they grown since I cut them back!
Sweet - they are just quilted canning jars, I think they are called jelly jars.
Reminds me of my late mother, Aida. We were VERY poor when living in Brooklyn (after my father abandoned us). But mother always managed to make up a batch of basil pesto for us.
My basil in the garden is just begging to be picked. Hmmm ... guess what I'll be making? Wish I had your cute jars! :-)
So glad to learn that, looks awesome!
Ahhh, basil makes the king of pestos...never tire of making (or eating the stuff).
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