On Thu, 04 Sep 2014 10:52:14 +1000, Jeßus > wrote:

>On Wed, 03 Sep 2014 18:33:08 -0600, Janet Bostwick
> wrote:
>
>>
>>My second cutting of basil yielded 4 enormous armfuls of basil. I
>>gave half to my neighbor. Yesterday I did 4 ice cube trays of a
>>water/basil slurry and many packages of yummy pesto. I'm using Mark
>>Bittman's pesto recipe from 'How to Cook Everything.' I like it best
>>because it is totally simple and inexpensive and I most likely will
>>always have all the ingredients on hand. I also like the proportions.
>>(Plus, husband likes it whereas he didn't really care for the ones
>>with nuts)
>>
>>BASIC PESTO
>>9/2/2014
>>Mark Bittman
>>
>>In a blender or food processor, combine 1 cup loosely packed basil
>>leaves, ½ cup finely shredded parmesan cheese, 1/3 cup olive oil, and
>>1 garlic clove. Process until basil is finely chopped. Makes ½ cup.
>>Per Tbsp. 111 calories.
>>
>>I still have plenty of basil sitting with the cut ends in a bowl of
>>water. I'll process that into a slurry of olive oil and basil and
>>freeze in ice cube trays. I have some lovely purple basil. That's
>>going to top something as is. Pizza, Pasta, salad. I don't know yet.
>
>Awesome. I just love a decent pesto. Spring has sprung here, and I
>have my packet of Basil seeds ready to be sewn. Maybe today if I get
>the time...

Part of the reason that I have basil growing everywhere is that the
seeds are good for practically ever. I have no idea how many packets
of seed that I have. So I planted 4 different kinds. In pots, in the
ground and some by accident
Janet US