Basil, sweet (Ocimun basilicum) Basil is a vigorous grower, with a strong taste somewhere between mint, licorice, cloves and thyme which is Often used to flavor Mediterranean dishes. Basil has lavender flower spikes in the summer and can grow to 2 1/2ft tall. Wait till after the last frost to set out seedlings. They prefer full sun, but will tolerate some late day shade. Periodically, snip off the tips of the plants to produce fuller plants with more leaves. If you live in a frost free area, you may want to let some of your basil shoot off flowers, as these will produce the seeds to self-sow.
Plants and Seeds
Recipes: Perfect Pesto with Pasta
PERFECT PESTO WITH PASTA
3 medium cloves of garlic
Divide the basil into three piles. Chop the garlic with about 1/3 of the basil leaves, add another pile of basil, chop entire mixture. Add last of basil, chop again. By now the basil and garlic should be a very fine mince. Add half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. Press it all together to make a small ball and put in a bowl. Cover with a olive oil (just a few tablespoons). Cover tightly and refridgerate until using. It should store for 3-5 days without loosing it's flavor. You may have to add a little more oil when you are ready to use it, or you can use a little water from the pasta.
Ingredients:
3 medium cloves of garlic
1 large bunch of basil, leaves only, washed and dried
one small handful of raw pine nuts
3/4 cup freshly grated Parmesan, loosely packed
2 - 4 tablespoons of extra-virgin olive oil
1 lb of your favor pasta
Divide the basil into three piles. Chop the garlic with about 1/3 of the basil leaves, add another pile of basil, chop entire mixture. Add last of basil, chop again. By now the basil and garlic should be a very fine mince. Add half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. Press it all together to make a small ball and put in a bowl. Cover with a olive oil (just a few tablespoons). Cover tightly and refridgerate until using. It should store for 3-5 days without loosing it's flavor. You may have to add a little more oil when you are ready to use it, or you can use a little water from the pasta.
Makes about 1 cup.
Mix it in with your favorite pasta dish.