Inundated With Basil?

Yep.

I adore the fragrance. There's nothing better than a big bunch of basil on the kitchen counter. And cuttings often root in a glass of water, prolonging its use in your meals and on your menus.

Fragrant, fresh and abundant this time of year, how best to use this member of the mint family?

Pesto, for sure. But then what?

Thanks to an email from a friend who received a bunch from our garden, we will make far better use of our bounty!

More interesting info about basil.

And from Bon Appetit... "Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta."

Read More http://www.epicurious.com/recipes/food/views/Classic-Pesto-109802#ixzz2aNtD5xTN

read more

Thanks so much, Susan, for these ideas!