To make way for more fall seedlings I pulled out a couple basil plants that had become quite overgrown in my raised garden. There was so much of it that it took a good hour or so to pick off all these leaves from a single plant.
A good way to store basil is by making pesto and then freezing it. If you freeze the sauce in an ice cube tray and then repackage the cubes, it makes for easy retrieval and use later on.
My pesto recipe is….
1-2 garlic cloves
2 cups basil
2 oz. parmesan cheese
1/4 cup pine nuts
1/2 cup olive oil
juice of 1/2 lemon
salt to taste, at least a couple teaspoons
Whirred up in the food processor, this is tough to beat. I find it it difficult to mess this up, especially if you adjust the flavors at the end for acidity and salt. If you find yourself without enough basil, throw in some spinach to extend the amount of sauce the recipe produces.