It’s basil season on Edgecliff and we’ve got lots…
I grew four kinds this year. The standard genovese variety……a red variety I forget the name of – different than the one I usually grow (and don’t like it as much)……thai basil (going to try thai basil mojitos this weekend)……cinnamon basil – too pretty to pick.If one has lots of basil then of course one needs to make pesto: One huge load of basil……about three heaping cups once trimmed and cleaned……about 1/3 cup of pine nuts……a couple cloves of garlic (this beautiful garlic is from our CSA and is so much fresher and such a huge difference…who knew)….Swirl it all together in the Cuisinart with a healthy dose of good olive oil et voila.Pasta with super fresh pesto and lots of herbs, zucchini with lots of basil and some really cool purple carrots (sauteed in butter and maple syrup). A beautiful summer plate of freshness.
nothing bettertoasted breadthe basil in our garden is prolificlast night’s version: red tomato, yellow tomato, basil, parsley, green onion, capers, olive oil with just a bit of parmesean to top it off
Eat On Edgecliff 