 Custom Search Making Basil Pesto
Making a basil pesto recipe is on of the many advantages to growing basil. It doesn't get much fresher than going out 30 minutes before you eat and picking a handful of fresh basil leaves for this easy-to-make recipe. One of the best varieties to use is sweet basil which may be used fresh or frozen. Another popular variety for pesto is genovese basil. Since pinching the buds off so your basil plant doesn't go to seed, and harvesting the leaves each week encourages busy growth, it's fun to make this basil pesto recipe as much as every week. Freeze any leftovers in ice cube trays in order to keep yourself well stocked. If you do want to freeze your pesto, the book Encyclopedia of Herb Gardening To harvest leaves for your pesto, simply harvest about two handfuls of stems preferably in the cool of the morning or evening when the essential oils are at their highest, wash, pat dry, and take the leaves off the stem.
Basil Pesto Recipe
Directions: Place the ingredients in a food processor in the order given, processing lightly after each addition. Slowly add oil, blending all ingredients well. Store in tightly covered containers in the refrigerator for 3 or 4 days; or freeze for up to 3 months. So many ways to use your pesto! Of course, it's great when served over pasta. Also,the book The Herb Society of America's Essential Guide to Growing and Cooking With Herbs In the same book, they also suggest mixing your basil pesto recipe with an equal amount of sour cream (or for less calories plain yogurt) and using it as a dip for fresh vegetables. How yummy! Learn more about cooking with basil here. For More Information: Custom Search Learn more about growing herbs from basil pesto recipe Learn more about growing sweet basil Find out how easy it is to grow herbs inside! 
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suggest you leave the garlic out until you're ready to use it since garlic may become bitter after a few months.
suggest using it as a sauce for grilled or roasted fish and vegetables.
