Genovese Pesto

It’s about basil again today. I harvested two baskets of beautiful, fragrant Genovese basil, and made not quite two full pints of straight-up pesto. 

By straight-up pesto, I mean just sweet basil, olive oil, and a pinch of salt. I pack this in jars removing as much air as I can, then top it off with a generous layer of olive oil. This keeps in the fridge for quite a while.

And while I was harvesting Genovese basil, I got some of the Thai basil to hang to dry. I’ll likely harvest more of this to preserve in oil as well.

Our little hut smells of divinity.

🕊 Peace.