>>412431Holy hell it is indeed getting out of control! I suggest cutting some of it now then preparing it to be frozen/put into the freezer so you'll always have some fresh basil later on. Oh and by the way, I am the original requester for the Pesto recipes. Also, what kind of basil variety is yours and what do you do with the flowers/springs? I have no idea what to do with them and have so many!
I have Cinnamon Basil, Sweet Basil, Lime Basil, and Genovese Basil. It has been said many times (from recipes online) that Genovese Basil is the defacto standard when you make Pesto. Also, on the package of Burpee seeds where I got the Genovese Basil from, it mentioned it is used especially for Pesto. Here is the recipe I've been mostly leaning towards but I'd like some input from /out/ if there are people experiences in making Pesto or even Pesto Mayo:
http://www.seriouseats.com/2014/07/how-to-make-the-best-pesto.htmlIt calls for:
-Genovese Basil Leaves
-Olive Oil
-Italian Cheese (if you can even find Fiore Sardo then GET that but I was only able to find Pecorino Romano which isn't good as the first, but much better than mozzarella or 'basic' cheeses.
-Pine Nuts
-Garlic Cloves (e.g. chopped garlic chunks)
-Salt &/or Pepper and spices
I just don't know the 'best' proportions or how to properly prepare the Pesto. The local pizza place nearby me had pesto but it was too Liquidy for me and I didn't like it. The place where I first learned about Pesto (via the Pesto Mayo) was INSANELY good but to make Pesto Mayo, you need to have the Pesto already made then its another process. I have 16-18 quart jars so as I mentioned, I'd like a good 5 jars of it, then the rest I'd like to experiment with my other Basil varieties to see how the final product ends up.
>>412494What is bear leek pesto and how can I make it? I'm in Southern California (Zone 10A) so its almost always mild in winter and my plants grow through December. Perhaps the ingredients can be obtained in my area??
