There’s no basil like home’s: Pesto recipe
LOCAVORE’S DELIGHT: The Series # 7.
Follow us all summer long as we explore the bounty of our region’s farms.
by MOLLY MCGINN
If you really want the best, freshest basil, grow your own. It’s one of the easiest herbs to grow from seed and you can plant it almost anytime in the summer.
Many basil lovers already have bunches growing in their home gardens. But if you’re a locavore newcomer, or simply new to the garden game, you can always learn a thing or two from the Edible Schoolyard. And, we have a few quick garden tips to help you get going.
Lucky 32 Southern Kitchen’s Pesto Sauce
- 3 ½ oz fresh basil leaves
- ¾ cup extra virgin olive oil
- 2 ½ tsp minced garlic
- 1/3 cup grated Reggiano Parmesan cheese
- ½ tsp fresh lemon juice
Pick basil leaves from stems and place in a blender. Add oil and garlic; blend well. While continuing to blend, add cheese and lemon juice. Blend until no lumps are present. Makes – 1 1/3 cups.
Lucky 32’s new gardner tips
- Basil seeds (we picked up this pack from 5th Season Garden Co. on Battleground Ave.)
- One bottom plate of a terra cotta pot, small or large
- Fresh soil
Remove the top of the terra cotta pot. You just want to use the bottom plate for this starter garden. Fill the terra cotta pot with soil. Sprinkle in the basil seeds and cover with a little dirt. Water gently. Set in the sun.
Tips: You don’t want to the sprouts to grow too close together, so I spread them apart, take some out and replant them around my house. Pinch the flowers off the leaf. You don’t want basil seeds, you only want the leaves to grow.
In 45 days, see the above recipe, and enjoy!