Our basil plants are doing great. Cathy and I are getting ready for the third and largest harvest of the season.
We have not had a garden at our 10+ years at the current house. Life has been busy; concerned about the deer and other animals consuming our labor, etc. Two years ago, our daughter Amy and husband Josh started tomatoes in one of those upside down hanging planters. We decided to try as well. We started mid-summer (late) with a couple of them. We were told it could not only have the tomatoes at the bottom but also other plants on the side. So we stuck some basil plants in some of the side slits almost as an afterthought.
The tomatoes did not do that well. The late start; it was hot; we were gone a week or two. But the basil thrived. Perhaps hey were part of the tomatoes demise. In the fall we had a great harvest of basil and Cathy made pesto. I loved it on pasta (and I am not that big a pasta
This year, we got 4 plants around the first of July and just put them in pots and have watered them regularly. They have thrived.
Here is the basil recipe. Enjoy
Adapted from Giada’s Basil Pesto, http://www.keyingredient.com/recipes/5813001/giadas-basil-pesto/. Modifications bolded.
- 2 cups packed basil leaves
- ¼ cup walnuts (or pine nuts)
- 2 garlic gloves
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2/3 cuts olive oil
- ½ cup grated Parmesan cheese
Toast walnuts on a cookie sheet on a 400 degree oven, 5-8 minutes, stirring occasionally. In a blender, pulse the basil, walnut, garlic, and salt and pepper until finely chopped. With still running, gradually add oil to form a smooth and thick consistency. Add the Parmesan cheese in the blender.
1 batch = 1 cup.