Tuesday, November 20, 2007


The last basil harvest occurred just before Halloween, shortly before our first freeze. I got two cups from my three surviving plants even after an aggressive harvest in late September (when the first freeze was predicted but didn't materialize).

I like this Fresh Basil Pesto Recipe but leave out the cheese and the salt because I would rather add them, if I want them, to the final dish. Two cups of basil yields a little less than one ice cube tray (I made two batches at a time in the summer and used what wouldn't fit into the ice cube tray over the next several days).

I'm still using pesto cubes from this batch once or twice a week, most commonly in a dish that starts with roasting a whole eggplant and red pepper on the grill and ends with stirring those chopped vegetables, pesto, toasted pine nuts, and a bit of cheese into bulgur wheat.

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