Basil Harvest and Pesto Making

Gentle Reader: OK, so I am a basil fanatic. Each summer I grow as much as I can in my big herb pot on the porch. I cook with it and eat it fresh in all kinds of dishes. Then late summer, when it gets really big, I make pesto and freeze it.

It will take another week or so to recover enough to make another batch. This cutting yielded about 5 cups firmly packed–the exact amount needed to make Ina Garten’s recipe. Notice the gorgeous green olive oil which was a gift from my cousin who brought it from Greece on the return trip from Kosovo. (Yes, North Dakota National Guard Peacekeeping Mission).

I freeze the pesto in muffin cups then transfer the little blocks to one larger bag for space-saving storage and pull out as many blocks as needed for the inspiration of the day. I’m waiting, not very patiently, for the Farmer’s Market vendors to bring Heirloom Tomatoes.

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About Bonnie Larson Staiger

I'm a poet. Writing is an extension of who I am. On my blog, North Dakota Roots, I share some poetry, some observations about life, and some of my passions--like cooking. Yes, I'm also an admitted foodie.
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One Response to Basil Harvest and Pesto Making

  1. Katherine Cram says:

    I also enjoy basil and other herbs in my patio pots in the summer. I keep “bouquets” of basil in my kitchen; rosemary in my refrigerator. And, a chef’s tip taught me to freeze basil: stack the leaves, roll into small “cigars”, and wrap tightly in saran wrap. Delicious flavor through our winter months!

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