Basil

[no_hypocrisy]

Got some fresh basil for pesto today.

Leaves are very large and don't have that pungent "basil" smell. Kinda subtle, too subtle.

Do you think I should toss it and get smaller-leaved basil instead? Lot of chopping if the product is going to be disappointing.

Your thoughts please?

[no_hypocrisy]

1. I did a google search and found I have large leaf Italian basil.

I figured, OK, let's try it.

I chopped, pounded with a mortar and pestle, incorporated the EV olive oil.

And it turned out pretty well. I just tried some on artisan bread and it really tastes nice.

[Lucinda]

2. I was going to suggest tasting it before all the work

Glad it turned out well...Basil is one of my favorite things :)

[beac]

3. I just made my first batch of pesto from my own plants.

I think my leaves were suffering from the same "meh" flavor problem. The pesto was okay, but not great. When I was in Italy, I saw a friend's plant that he kept on a terrace with only partial sun. It was the lushest, greenest, most fragrant basil I have ever seen! So, I am experimenting and have placed two containers on my porch that only gets morning sun. My other plants are in the front of the house with all-day sun. I have some in their own containers and some companion planted w/my tomatoes.

The Great basil Experimetn 2001 is on! (I'll let you all know how it goes.)

[Rhiannon12866]

4. I got my pesto recipe from a cookbook written by an older Italian lady.

She said that the basil available here has much larger leaves than the basil grown in her native Italy. That's what I can find, so that's what I've used, and I think it's turned out fine, but I've always wanted to grow my own. I'm wondering if I can find other varieties here. BTW, she recommends using a mortar and pestle, but said a blender is okay, if you don't want to take the time. But the secret is that the cheeses should always be added by hand. :hi:

[The empressof all]

5. There are so many varieties of Basil ...

And I'm totally addicted.

I finally broke down and bought one of these



Now I always have fresh basil growing in my kitchen 365 days a year. Well worth the initial expense for me IMO.