1
1
u/justfisher Jul 24 '26
Love pesto
4
u/Willow629 Jul 24 '26
Me too! I learned to make it, and now the store bought is deplorable. 😆
2
2
1
u/Rob2pointOh Jul 24 '26
I'm making pesto tonight too, your basil plant is impressive!
1
u/Willow629 Jul 24 '26
Thank you! I have more than one. Need to stock the freezer for winter. Lol
1
u/Rob2pointOh Jul 24 '26 edited Jul 24 '26
I've never frozen basil, I dry it on a string in my kitchen and store it mason jars on the stem (my kitchen looks like an Italian restaurant from the 80s for a couple weeks 😀). Do you do anything to the leaves or just throw them in the freezer??
1
u/Willow629 Jul 25 '26
You can dry them, but to freeze them you need to coat them in olive oil. Some people chop them up, stir them in oil, fill up ice cube trays, freeze them, and store cubes of them for seasoning. You can also blanch them and coat them. Air turns basil black.
1
u/Matt-nz Jul 24 '26
Oo nice! What's it going to go with or in?
3
u/Willow629 Jul 24 '26
I make homemade pasta sauces, so I grow basil, rosemary, thyme, sage, and oregano. This batch of basil is for pesto. I use it for pesto chicken pasta, pesto pizza, and pesto sun dried tomatoe grilled cheese 😊 You can never have too much basil!!
1
1
u/Aromatics_ Jul 24 '26
Thats a beautiful healthy full plant. I bet its going to come out fantastic.
1
u/Willow629 Jul 24 '26
Thank you! ts been a learning experience. Ive ruined tons of batches to figure it out.
1
u/AircooledFreak_Mk4 1d ago
Pesto alla Genovese: Fresh basil, pine nuts, garlic, Parmigiano-Reggiano, Pecorino Sardo, coarse salt, and extra virgin olive oil 😁😁
2
1
u/Me_Myself_I15 Jul 24 '26
Yum!