I harvested a lot of basil today, about a third of what is in my plot. I will puree the washed and dried leaves with olive oil and freeze for use in the winter. I find that just freezing the basil in oil makes it more versatile for cooking and it keeps better. I use it to top soups or as pesto for pasta, pizza, potatoes or chicken. I just add the cheese and pine nuts (for pasta) later during cooking.

Today’s produce harvested other than basil. (My first red dahlia is finally blooming!)