Basil pesto is often used to flavor pasta.
Basil adds a punch of flavor to most any dish. With its bright and savory notes, basil is used in almost everything from appetizers to desserts. One delicious preparation in which the herb is the star of the show is basil pesto. Basil pesto is simply a flavor-filled thick sauce that is added to soups, meats and almost anything you can imagine. Pesto is also a way to use up large amounts of basil. Harvesting the basil correctly improves the flavor of the dish and keeps the plant healthy. Does this Spark an idea?
Instructions
1. Plan to pick the basil leaves just before the plants flower. Basil plants tend to flower when they have six leaf sets on a stalk; therefore, plan to pick the leaves when there are four sets. Typically, basil plants are ready for harvest about every three weeks.
2. Locate the area where the leaf meets the stem. Basil leaves grow in sets, and the leaves are located opposite each other on the main stem. At the same leaf junction, you will likely spot a pair of small basil leaves growing as well. Cut your large basil leaf by its stem with a pair of scissors or gardening shears, directly above the smaller leaf. Doing so stimulates the smaller leaf to start growing. Since pesto requires large amounts of basil, plan on harvesting a lot of leaves, typically about 2 cups.
3. Use your basil in pesto as soon as possible because the fresher the basil is, the more flavor it has. Place the basil in a vase or glass filled with water until you are ready to use it, or store it in a sealed plastic bag at room temperature, which typically keeps for 10 to 14 days.
4. Freeze the pesto you cannot use right away. Pour the paste into an ice cube tray, then remove the cubes once frozen and transfer to a freezer storage bag. Pesto typically also freezes well in small plastic storage containers.
Tags: amounts basil, basil pesto, Basil pesto, large amounts, large amounts basil