Melaco's Basil
Ocimum basilicum

This weekend we harvested a load of basil. Jeremiah and I made half of it into pesto and made the other half into frozen basil cubes to use in future recipes. The pesto is wonderful, especially on cold pasta salad. But I truly love the frozen basil cubes because they add a dash of summer to my winter tomato sauces.

You should always pick basil first thing in the morning. I cut it within 1/4" of the node, leaving enough green leaves so the plant remains healthy. And you have to get to it before it flowers! Flowering changes the taste of the leaves.

My pesto recipe: Take 4 cups basil and blend with 4 cloves garlic in blender or food processor. Add 1 cup pine or walnuts and blend again. Add 1 1/2 cup parmigiano, reggino or pecorino cheese (or a mix) and blend again. Then slow machine and add 1 1/2 cup good olive oil in a continuous stream. Salt and pepper to taste. Store in an airtight container with thin coat of olive oil on top, in refrigerator.

My basil cube recipe: Wash leaves and dry carefully (I use a salad spinner). Put leaves into a food processor and chop until fine. Add good olive oil until mixture has a body that sticks together and is moldable. Then put this mixture into ice cube trays, cover with plastic, and freeze overnight. The next day take out and put into freezer bags.

The best part of a garden is enjoying it in the kitchen!!