Wednesday, August 5, 2020
July 31, 2020
Folks, I topped my 4 basil plants months ago. What this means is that I now have basil for days. More than I can even use dried. They're short and squat and full of great basil florettes. So I made a pesto with almonds instead of pine nuts, and a few garden-grown kale leaves for good measure. I loosely followed the pesto recipe from PinchOfYum's Baked Pesto Rigatoni...and then used it to make the pesto pasta dish described therein.
It's tasty enough, and summer-y enough that I've now made this twice, once with vine-ripened tomatoes and once with multi-colored cherry tomatoes. The cherry tomatoes are the way to go here.
A few cups of basil rosettes harvested...
3/4 Basil plants a few days later on July 17.
A second basil harvest on July 28, 2020.
1 comments:
That looks absolutely delicious. We 100% need a basil plant
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