HOW TO GROW
BASIL FOR PESTO
by Matt Hawthorne
Sweet Basil (ocinum basilicum)
is one of the most popular herbs in the kitchen and garden and the key
ingredient for traditional Italian pesto sauce.
Basil is Easy to Grow:
- Start basil plants by seed
in a sunny window a month before the last frost or buy plants at your
nearest garden center.
- Set 12 inches apart in full
sun. Water often.
- Pick a few leaves every
week to promote growth.
- The leaves are most fragrant
before the plant flowers. Pinch-off buds to prolong harvest.
- Young and tender leaves
are best for cooking. Use immediately or wash and dry and store in a
plastic bag in the freezer for later use.
- Allow a plant to flower.
Collect seeds at the end of the growing season. Store in a paper bag
for next spring.
Basil in History:
- Basil originated in India
where it was considered sacred. It still grows around ancient temples.
- The
name basil comes from the Greek word "basileus" for King.
The Romans also considered basil the king of herbs.
- The Italian province of
Liguria is famous for basil. It grows wild on the coastal hills and
can be smelled for miles out to sea.
- Italian sailors took basil
to sea in the form of pesto to enjoy the fresh flavors of home.
Cooking with Basil
Basil leaves can be used either
fresh or dried to flavor sauces, meats and vegetables. Fresh basil is
strong and aromatic.
Tomatoes and basil are a natural
combination. Layer fresh sliced tomatoes with mozerella, chopped fresh
basil and balsamic vineger.
Pesto is a classic recipe
that harnesses the freshness of basil. Its pungent aroma and intense flavor
makes it a favorite accompaniment for pasta and other foods.
How to Make Pesto
Ingredients:
Preparation:
-
Separate leaves from stems
and wash.
-
Dry leaves (a salad spinner
works) and place in a food processor or blender.
-
Add 1/2 of the olive oil
and mix for a minute or until the basil begins to blend easily.
-
Stop the blender periodically
to scrape the sides or add any more basil.
-
Continue to blend, adding
the garlic and a little bit of the cheese.
-
Add the rest of the olive
oil and the cheese until the mixture forms a paste.
-
Add the walnuts last.
Do not overgrind the nuts, so that the pesto retains some texture.
Preserving Pesto:
Spoon and scrape into small containers. Cover with a little olive oil.
The oil will keep the bright green pesto from turning dark. The pesto
will store in the refrigerator for a week or can be frozen indefinitely.
Green gold - great for those winter days when you need something green.
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There are many varieties and
flavors of basil.
- cinnamon basil
- lemon basil
- lettuce-leaf basil
- spicy globe
- genovese basil
Genovese is the most popular
basil for the kitchen. It has dark green leaves up to 2 inches long and
grows 2 feet tall if properly cultivated.
Medicinal Properties
- treatment for insect bites
and warts
- helps repel flying insects
Traditional Italian pesto
sauce is a mixture of basil, garlic, olive oil, nuts and cheese blended
into a paste.
Serving Pesto:
Pesto is most often served
with pasta. Linguini and pesto is a classic. Do not cook the pesto sauce.
Cook the pasta until it is aldente, drain, add the pesto to the hot pasta
until it it is heated through and serve.
Pesto is wonderful served on
fresh sliced tomatoes, roasted potatoes, green beans, even rice. Try adding
pesto to a plain cheese pizza
Links for the purist...
Growing
Basil In Minnesota
Liguria
Foods Pesto
Pesto
by Hand
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