Another day off, and another day that I wanted to spend catching up on a good read, hanging out with a good friend, or simply staring into the sky. Not to be had. At its end, the day ended up to be quite rewarding, albeit taxing, along the way! There was so much basil in the yard and garden plot that it was almost overwhelming. Half the day was spent catching up, over breakfast, with my boyfriend, who is as equally dedicated as I am in this gardening-cooking-preserving journey. We planned our day, gulped a couple of cups of coffee, and set out to make the most of it, despite the fact that we really wanted to just put in a movie and zone out!
An abundance of basil at the garden plot…about double the amount awaited us at the house.
You can apply this blog post’s concept at almost any level: cut and harvest at the peak of freshness and flavor, and m-a-x-i-m-i-z-e. Right after clipping, we headed to Whole Foods and picked up the necessary ingredients for pesto: olive oil and Parmigiano-Reggiano (both shredded and powdered). We already had plenty of parsley, sea salt, and pepper at the house, so we were set.