To me, basil is one of the easiest herbs to grow. Here are a few little tricks from our homestead!
Pruning leads to more basil.
Well-drained soil is good soil for basil.
Keep the temperature fairly warm with lots of sunlight (at least six hours a day)
- food processor
- 1/2 cup raw unsalted pine nuts cashews, or walnuts*
- 1/2 cup grated Parmesan cheese
- 2 medium garlic cloves
- 2 cups loosely packed fresh basil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/2 cup olive oil plus additional as needed
- In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly. (This step is optional, but brings out a more robust flavor in the nuts.)
- In food processor, combine the nuts, cheese, and peeled garlic. Process until finely ground, 20 to 30 seconds. (Be careful not to make the nuts into a "butter.")
- Add the basil, lemon juice and kosher salt. Turn on the food processor and gradually pour in the olive oil. Once combined, turn off the food processor. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for about 1 week in the refrigerator and several months frozen.
I do freeze dry some of my basil… But I also freeze some in coconut oil in ices cube trays and then keep in the freezer for when I need to add it to meat or other items.Thank you for visiting KrisandLarry.com - We are a homschooling, homesteading family from Arizona.
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