Yeah, Danny’s usually all about home repair, but this one came up at the right time! Kim whipped up a similar recipe the same day.
As you know, basil doesn’t taste as good when allowed to flower. To keep them from blooming, and to keep the plants bushy, regular haircuts are in order. Haircuts mean harvest; harvest means basket full of basil; and basket full of basil means pesto! It’s a tough job, but somebody’s gotta do it.
- 4 cups basil leaves
- 1 cup shredded Parmesan cheese
- 2/3 cup pine nuts (or one small package)
- 3-4 garlic cloves (1 teaspoon minced)
- Salt and pepper to taste
- 2/3 to 1 cup extra-virgin olive oil
The rest is over at How to Prune Basil to Make Pesto Sauce from Your Herb Garden | Danny Lipford.