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<\/a>Freshly Picked Basil ready to make Pesto<\/p><\/div>\n
BASIL IS PART OF THE MINT FAMILY <\/strong> it is an aromatic herb. It can be eaten fresh or dried. There are so many RECIPES<\/strong> for using basil where to start. My favorite is on fresh tomatoes and mozzarella cheese. I pick the fresh leaves, place several on top of each other, roll them up and then use my kitchen shears<\/strong> <\/a> to snip them into small pieces. Your joyful kitchen<\/strong> should have kitchen shears.<\/strong><\/a> I use mine for all kinds of things, especially cutting raw chicken. They will cut right through bones making easy work of cutting up a whole chicken. And, of course that will save you money not having to buy chicken already cut up. Also works great for cutting sausage that is in CASINGS<\/a>. But I regress, back to BASIL.<\/strong><\/p>\n Kitchen Shears<\/a><\/p><\/div>\n <\/p>\n 2 cups packed Basil<\/p><\/div>\n <\/p>\n Cutting rolled basil with kitchen shears<\/a><\/p><\/div>\n Basil growing on the deck<\/p><\/div>\n Basil growing on the deck<\/p>\n Making your own BASIL PESTO<\/strong> is a great way to enjoy fresh basil into the winter months. I freeze it using ice-cube trays and when frozen pop them out and store them in plastic containers or bags. Then you just add some cubes to make PESTO PASTA.<\/strong> There is <\/span>nothing better than remembering the lazy, wonderful days of summer when you bite into pesto pasta in the dead of winter made with your own or store-bought pesto. It reminds you of those long evenings before dark when you were leisurely dining enjoying the evening.<\/span> I also dry basil leaves in my <\/a>DEHYDRATOR. <\/strong> I do not have the patience to gather the stalks of basil, tie them with string and hang in the basement or some other dark out-of-the-way place. It takes too long and when I have done this I seem to forget about them. So the DEHYDRATOR<\/strong><\/a> <\/strong>works for me . <\/span><\/p>\n <\/p>\n <\/p>\n [yumprint-recipe id=’3′] <\/p>\n<\/a><\/a><\/a><\/a>