It’s November and I still have luscious green basil in my garden!

This is a first for me; I moved to Northern California from Vermont a little less than a year ago, and just about everything green (or even sugar maple orange) is gone by November there. But apparently fresh basil in November is actually a little on the strange side here in Grass Valley as well, so I better watch out for the frost forecast.

I used Agribon to shield it from the last frost, which worked well, but I think it’s about time I just picked it all.

What will I do with all my fresh basil? I don’t care for dried basil, so I’ve come to freezing it in oil. A neat trick is to chop it up, put it in a ziplock bag, add oil and place it in a flat spot in the freezer.  It will harden up so I can just break a thin piece off when I need some basil.

When I have had access to a food processor I’ve made some great pesto. Watch out for adding walnuts and roasted tomatoes though! The mix of acid and walnuts will turn it purple-black instantly!  Does anyone have some great basil recipes? I’d love to branch out from the typical pesto…

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