On Wed, 03 Sep 2014 19:08:47 -0600, Janet Bostwick
> wrote:

>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

Thanks for the tip there on the seed longevity, good to know that
about Basil. I actually have a very old purple variety that grows down
at my creek, it's has become naturalised and it originated from the
original settlers to this area. But I still prefer the more tender and
green type of Basil for pesto. There's also some old varieties of
garlic and potatoes to be found around here too, also from the
original settlers.