Herbes de Pri....vence. Learning about herbs(part 2)

After all your work of growing your own herbs enjoying them throughout the warm months of the year,once fall is here some of your herbs might be a little more sensitive too the cooler temperatures and early frosts and basil is one of those herbs.So in the beginning of October(specially if you live in New England) you probably want to harvest all your basil and preserve it by making basil pesto with it, it's a good solution!or transplant your plant inside but keep in mind you will need to place your plant by a sunny window.

And like I mentioned on the previous post this year was the year of the basil in my garden I had only two plants that grew like a beast.

So, I will  share a couple tips of growing this herb and a delicious basil recipe.

Growing Basil Tips:

• Starts with seed or a plant , I grow my from seeds stating indoor before it gets warmer like February or March are good months to start. But you can get a small basil plant from your local nursery or market. If you are growing inside only transplant your plant outside after the danger of frost, it's important to learn your last day of frost in your region for sucess in your garden. 

• Basil is mostly happy in well-drained soil and lots of sunlights, at least 6 hours of sun per day.
• Fertilize the soil at least twice a month after the basil has been transplant outside. I only use organic fish kelp fertilized easy to find in any nursery or garden center
• Water often in hot weather. 
• Prune that basil! Pruning leads to more basil. Start pruning the top leaves at around six inches tall and continue to prune as it gets bushier. Also, pinch off any flowers that you see so they don’t go to seed. That will lead to bland and sparse plants.
• Keep insects away. This year I planted marigolds around  the border of my herb bed and was a very successful barrier to protect my herbs from insects.

Basil Pesto Recipe

ingredients

2 cups fresh basil leaves, packed, make sure to wash them well before, use a salad spinner to dry

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts 

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic and cheese and pulse a few times more.Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add a pinch of salt and freshly ground black pepper to taste.

Store your pesto in air tight containers and top it with a thin layer of olive oil to prevent from oxidation on the surface.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Enjoy

Pri =)

a thin layer of olive oil will prevent from oxidation in the surface