Fall has taken its sweet time arriving to NE Georgia but looking at the forecast for the next 10 dyas, it’s finally arrived. Temps below 45 degrees damage the leaves and it looks like we’re going to be in the mid-to-low 40’s going forward starting Sunday. That means it’s time to start harvesting the remaining basil.
Kicking myself because I forgot to pick up Asiago but I can add cheese when ready to serve. Last year I made a batch that was large enough to freeze in ice cube trays we then used throughout the year. Guess we used basil enough this year that I don’t have that much left.
I picked probably half of the plant and leaving the other half to use as whole basil in dishes this week. I have some jarred sun dried tomatoes so I can use the rest to make additional pesto.
Making pesto is simple and you can tailor it to your tastes.

Basil leaves torn and placed in food processor
Extra Virgin Olive Oil – enough to make the pesto spreadable. Can you use less if desired
Salt – to taste
Grated Asiago, Parmesan or Parmigiano-Reggiano – amount depends on amount of basil
Optional:
Tbsp. lemon juice
Pine Nuts

I love growing fresh herbs just steps from my kitchen and miss it dearly during the colder months. So long basil, until next summer.