Perhaps the plant we’ve had the most luck growing is basil.
Not only does it thrive despite too much or too little rain, not enough sunlight or too many insects, but it fills the garden with a lovely licorice aroma.
Given the best conditions, basil plants grow huge – up to six feet. Ours usually make it to about three. Throughout the summer, as you pick off the leaves to use in salads and sauces, they are replaced tenfold. It’s one of those plants where you definitely will have more than you could ever use or give away.
Right now, we have three basil plants growing. One huge plant in our main garden and
two smaller plants in the Accidental Herb Garden. Even though they weren’t planted until August, they are both doing well.
Basil will let you know if the soil is rich in nutrients or not. If it is, the leaves will be robust green. If not, they will be a paler yellow green.
We’ve always grown them from baby plants, which are inexpensive in the spring at the
local gardening supply stores, but you also can grow the from seed. You can even start them indoors in the winter, if you make sure they have plenty of water and light.
Basil is an annual, which means it usually doesn’t come back the next year. It is
very sensitive to frost, so the autumn’s first freeze instantly will turn your plants black. Make sure to harvest as much as you can whenever there is a season’s first frost advisory.
Basil can be dried by laying the leaves out on sheet pans or screens in a dark,
well-ventilated place. They also can be frozen or stored in oil.
Perhaps basil is most known for its use in pesto sauce, the sweet and tangy Italian
sauce that can be used as a spread, as a pasta sauce, salad dressing, or anything you want to zing up with spicy flavor.
Making pesto is super easy, and it’s a great way to use up all the extra basil you’re going to have at toward the end of the summer.
Put it in jars or used salad dressing containers and it will keep in your refrigerator for weeks. Or homemade pesto made with basil you’ve grown yourself makes a heartfelt gift.
Basil also is a central ingredient in Insalata Caprese. I also like to use it on my
2 cups fresh basil leaves, rinsed
4 cloves garlic, whole
1/3 cup EVOO
½ tsp sea salt
½ tsp fresh ground black pepper
¼ cup grated parmesan
¼ cup pine nuts (optional)
Add all ingredients except the parmesan the food processor and pulse until completely mixed. Fold in parmesan. Note: Traditional pesto includes pine nuts, but they are really expensive. Because this is a budget cooking blog, I made them optional. In my opinion, they add more texture than flavor. Try substituting walnuts, which are way less expensive, or leaving them out altogether.
For an interesting variation, try using roasted garlic instead of raw. It makes a much sweeter pesto. Or fold 1 TBS fresh pesto into 1 cup of mayonnaise to make an outstanding basil aoli that will make your next sandwich truly special.
This delicious variation on traditional pizza uses fresh herbs to make an unbelievably flavorful pie that you will rave about.
Whole wheat pizza dough, cooked
2 TBS EVOO
½ lb fresh mozzarella
7-10 basil leaves, sliced cross-section wise
1 TBS fresh oregano, chopped
1 TBS fresh opal basil, leaves separated but whole
1 cup pulled smoked chicken or pork
1 green pepper, sliced into thin horizontal rings
3-4 slices red onion, rings separated
1 tsp granulated garlic
1 tsp Italian seasoning
½ tsp red pepper flake
My white pizza is the same as my regular pizza, except I just brush the dough with EVOO rather than a red sauce. Assembly is the same. I pile on the fresh herbs and other toppings, covering with discs of fresh cut mozzarella, and seasoned with the dried seasonings before going into a 400F oven for 20 minutes. At the very end, I sprinkle the fresh spicy globe basil leaves. They have an interesting flavor and their micro basil leaves look adorable.
Do you have any recipes that include fresh basil or pesto sauce? Share them in the comments section below.