When the summer sun starts to heat up, basil will attempt to bolt (or go to seed). Our basil did just that last week when temperatures here in Northern California reached into the 90's.
The flowers are actually kind of pretty. They look like little rosettes from the top.
But since we would like to keep eating from these basil plants, and bolting can greatly diminish the flavor of the leaves, I trimmed back each stem about an inch or so below where it was flowering.
Once I had trimmed back each stem, I removed any larger leaves from each plant. Harvesting basil actually promotes new growth, so regular harvesting is the best way to encourage basil to continue producing its yummy, tender leaves.
These plants were really full and I gathered about 2 1/2 cups packed full of basil leaves! We are making a big batch of pesto with it now to share with friends and family :)
Basil Pesto
Our favorite basil pesto recipe from SimplyRecipes.com
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra Virgin Olive Oil
1/3 cup pine nuts
2 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
** We like to reduce the garlic so I've listed 2 cloves instead of the 3 that are called for in the original recipe. Make this pesto to suit your taste, it is delicious!
** If making ahead of time, mix only basil leaves, olive oil and pine nuts. Since garlic can become bitter when frozen and cheese can lose its flavor, its better to leave these ingredients out until you are ready to use the pesto. I also find that making it this way, keeps it tasting fresh, even after it has been frozen. When ready to use, defrost and put in food processor. Add cheese, garlic and salt & pepper, blend, and serve with a fresh baguette or some nice ripe tomatoes!
Enjoy!!!
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