After the cubes were frozen solid, I ran warm water over the bottom of the tray to release them, popped them into a freezer container, and dribbled a little olive oil over them to help them separate when I want to pull a couple out for use. Then those branches will grow into more branches and so on. After the basil cools, squeeze the basil to remove as much water as you can. Note: You don’t have to include nuts if you don’t like nuts (which are also expensive). You can make pesto out of other greens as well. Basil Pesto is easy to prepare and a wonderful way to use up fresh summer basil. This recipe is the traditional recipe with a little lemon juice added which is how I like it best but feel free to leave it out if you desire. See how that goes! If you plant seeds, water the planting medium well and plant shallowly, barely covering with soil, and water often but lightly until they sprout. In fact, great greenhouses will prune their basil plants before they put them out for sale. Begin cutting from the tips of the rolled basil, and work your way down to the base of the leaves. Place the pesto … No need to make it fresh every time I want to have some and no need to cut up all the basil, garlic, peppers, ginger, etc every time I wanted to add a little freshness to an Asian inspired dish. Then, I tossed together the following ingredients in a blender: I tasted it a couple of times, added a little more cheese and a few more walnuts. (Probably easier in a food processor, but I don’t have one. If you are harvesting the basil for leaves to use, continue until you have sufficient basil, or until you have cut the top section off every stem on the plant. This will force the plant to grow extra stems – one cut stem will be replaced by two new stems. All content copyright © 2019 Getty Stewart | Website & logo design by, « How to Make Caesar Salad Dressing – No Raw Egg, Mandarin orange sauce sweetened with honey is an e, Wishing you all the very best.⁣ Whenever I need a bit of basil seasoning, I pinch off a few and crush them into flakes. Once the seedlings germinate, don’t overwater. It’s nice to share fresh cut basil with neighbors, but it’s really fun to give a bag of prepared pesto to someone starting out growing herbs. In this video I demonstrate how quickly you can go from one Basil plant to an almost infinite supply. Let's put good food on the table! I think I’ll take those trimmings for tonight’s pizza! Short and bushy is better than tall and spindly. If you can secure a handful of fresh-cut basil from a store, neighbor’s garden, or farm, trim the ends of the cut stems, remove a couple of lower leaves until you have two or three inches of bare stem, and place the cuttings in a shallow glass of water. A flowering plant puts its energy into producing seed, and will stop producing large and flavorful leaves. Bring a saucepan of water to a boil. Cut any flower blossoms to encourage continued growth. When the roots have grown out an inch or two, poke in holes moist planting medium, and plant a rooted stem in each one, firming the soil up around the stems. These are three plants, from those little plants transplanted in late spring. I make home cooking easy, enjoyable and deliciously fun! You must have JavaScript enabled to use this form. Two or three ounces of (very old) parmesan cheese, shredded. Check out these recipes using pesto: Sheet Pan Salmon with Sage Pesto and Root Vegetables Several more for pesto–Pesto Perpetuo, Classic Genovese, Italian Large Leaf–and others for non-Italian culinary pursuits, such as Cinnamon or Lemon Basil. You’ll also need a warm, sunny spot for your plants to grow in. I like to freeze pesto in ice cube trays until frozen, then put the individual cubes into freezer bags until needed. Just above this intersection is where you cut using scissors or gardening shears. Take for a spin and process until the walnuts and garlic are all evenly chopped up. I'm excited to share my favorite tips and recipes for enjoying and preserving seasonal food. Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. Sometimes I add a squirt of lemon juice, but I didn’t have lemons on hand this time. You’ll find my favorite recipes, tips and how to’s for making tasty homemade food & preserves. See where this is going?! Basil can be cut back every two to three weeks throughout the season as needed. If you need it, here’s a starter recipe featuring only 10 to 12 leaves: Put everything into a blender or food processor, olive oil first, pulse it a few times to commingle the ingredients, and blend/puree until it turns into a thick sauce. Start from the top of the stem and work your way down until you find a spot where two sets of new leaves are growing. Three, Pesto (like this easy Classic Basil Pesto) can be frozen and used when desired. Your plants will also benefit from an occasional soil-wetting with a liquid organic fertilizer. Pesto is delicious incorporated into many different types of appetizer recipes. I mix fressh basil leaves, feta cheese (I love the real Greek one), olive oil and plenty of frensh garlic. But in the basil garden of my reality, I have only the usual suspect–Sweet Basil–so Sweet Basil I needed to … Don’t just pull a leaf from here and there. Push the knife’s blade forward and down until it cuts through the basil leaves. The larger your pot, the taller and bushier your basil plants will grow. Those little leaflets on either side of the cut will grow into new branches that will grow new crowns for you to harvest. When you pluck one leaf at a time from random spots you are just depleting the plant without encouraging regrowth. Just above this intersection is where you cut using scissors or gardening shears. Change the water every couple of days to prevent bacterial growth. If you try to pinch the stem with your fingers, you risk injuring the plant, like I foolishly did here. Basil is an amazing culinary herb that pairs well with a variety of other foods, particularly with tomatoes. The last thing you want to do is … Pesto is incredibly quick and easy to make and also freezes beautifully to use later in so many different ways! Learn how to make classic basil pesto. This brief dunk causes minimal flavor loss.