More Basil...

Pesto is one of the common recipes which calls for fresh basil.  Once the pesto is made, you can spread in on baguettes, mix it in with pasta, over baked potatoes, on an Italian-style sub sandwich and more.  Let me know how you use pesto!

Classic Fresh Basil Pesto
2 cups fresh basil leaves, packed 
1/2 cup extra-virgin olive oil
3-4 garlic cloves, peeled and minced
1/4 - 1/3 cup pine nuts or chopped walnuts
1/2 cup freshly grated Parmesan or Romano cheese
Salt & freshly ground black pepper to taste, approx. 1 tsp. of each

In food processor, add the basil leaves and pine nuts or chopped walnuts, pulse a few times.  Add garlic, olive oil, salt and pepper and pulse again until well blended.  Add the cheese last and pulse again for about 10 seconds.  Pesto may be stored in refrigerator in an airtight container (put a thin layer of olive oil on the top of the pesto before sealing the bowl, or freeze.  Yields 1 - 1 1/2 cups of pesto sauce.

Gardening tip when growing fresh basil
Basil thrives in sunshine, so plant it where you plant your tomatoes, or mix it in with your flowering plants that require sun.  It is a pretty plant, with rich green leaves and looks great in your flower bed!

Space plants about 1 foot apart.  They will grow to a height of 1 to 2 feet.  Pinch off tips and blooms as they appear to extend the growing season.  Cut sprigs for use in recipes as needed.