in a large container
potting soil for light and well drained soil
direct sunlight for 50% of the day
cut it back every 4-5 days to the division underneath the top most leaves (I take the top leaves off every 4-5 days)
It totally worked, I have more basil that I know what to do with. I make bruschetta and pesto at least once a week for the last few weeks. Summer is so short in this part of the country, I have about 5 weeks of basil, and I am living it up!
This pesto recipe is from Simply Recipes. She's awesome.
Ingredients
- 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
- 1/2 cup freshly grated Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts (can sub chopped walnuts)
- 3 garlic cloves, minced (about 3 teaspoons)
- Salt and freshly ground black pepper to taste
Put the basil and the nuts in the food processor, pulse, pulse, pulse. Add the cheese and garlic, pulse, pulse, pulse. Add the oil in a steady stream intil it the the consistency you like. Stir in salt and pepper.
I add it to pasta, I add it to chicken salad, I use it as a base for pizza, I use it as a dip, I add it to pasta with chicken, cherry tomatoes, and artichokes.... It's only fresh for a limited time....use it up.
Read more: http://www.simplyrecipes.com/recipes/fresh_basil_pesto/#ixzz3h3P0Wi1q
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