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The type we grow here at the farm, is called sweet basil.

Basil is commonly used fresh in cooked recipes, usually added at the last moment to maintain freshness.

Prep tips:

Use whole or minced according to recipe.

Storage Tips:

Basil does best stored at room temperature in plastic bag and should be used, like all fresh herbs, as soon as possible. It will last two to four days. Basil needs a little extra care during washing, since it bruises easily.

Harvest Season:

May - June (greenhouse)
June, July & August (outdoors)

Farm Recipe:

Make a quick sandwich spread by blending 1 cup leaves with 3/4 cup mayonnaise in a food processor.

Add whole leaves to minestrone or a tomato-and-mozzarella salad.

Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.

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