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.

Author: Bonnie Larson Staiger

Winner 'Voices of the Plains and Prairies Poetry Award' by NDSU Press. My chapbook, 'Destiny Manifested' is scheduled for release Nov 4, 2018. Fascinated with the fusion of the written word on the printed page. On my blog, North Dakota Roots, I share poetry and observations about life.

One thought on “Basil Harvest and Pesto Making”

  1. 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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