TYPE: Tender Annual
SUN: Full Sun
HEIGHT: 18 inches
GROWING IT: Moist well¬drained soil. Protect from wind and cold. Space 12 to 18 inches apart. Can be planted in containers.
PARTS USED: Leaves.
HARVEST: Pick leaves throughout the summer. For drying and freezing pick before plant goes to bloom.
CULINARY: Extensively used in Italian dishes, especially pesto, sauces, fresh tomato salad, and pizza topping. Also used in soups, some meat dishes, vegetables, and makes a good basil vinegar.
RED PESTO SAUCE
• ½ c. sun¬dried tomatoes, drained and chopped
• 3 c. fresh dark opal basil
• 3 garlic cloves, finely chopped
• ½ c. fresh Romano cheese, grated
• ½ c. pine nuts
• ½ c. olive oil
• ½ tsp. salt
• Black pepper to taste.
• Favorite pasta cooked according to directions.
In blender or food processor, blend tomatoes, basil and garlic; add cheese, pine nuts and ¼ c. oil. Add the remaining ¼ c. oil, salt, and pepper. Pour over pasta
Makes about 1 ½ cups. Remaining pest can be stored in air¬tight jars for up to 3 days or freeze for up to 6 months.