I love fresh basil. I think it’s the one herb that is most significantly different in fresh and dried forms. To take the best care of basil and ensure that it continues to produce, you must pinch off the flowers before they bloom. When I see my basil looking like its going to flower, I give it a good trim, cutting off more than just the buds so I wind up with a couple cups of basil that I have to use ASAP. These are the main ways I like to put that basil to work.
First I like to make these basil saver cubes. Sometimes I dry my basil, but I find these cubes are great for adding to or starting soups and sauces.
- 1 cup basil, packed
- 3 tbsp olive oil, divided
- 2 cups fresh basil
- 1/4 cup olive oil (others use 1/2 cup)
- 2 tbsp grated parmesan cheese (others used 1/2 cup)
- 2 tbsp roasted pine nuts
- 1 small clove of garlic
- dash of salt
First, you are going to want to roast your pine nuts. Place pine nuts on a baking sheet in a flat layer and bake for 10 mins at 350°F. Add all ingredients to food processor and blend until your desired consistency. I like mine pretty smooth. If you don’t think you are going to be able to finish your pesto in 10 days or less, you can also make it into little saver cubes to take out when you need some.