It’s September. In my four-season location in mid-Merica, it is time to harvest my deck basil crop.
“Crop” may be misleading, but my one plant yielded 4 cups.
I used the pesto recipe I found on the New York Times website. I probably added a bit more pine nuts than the recipe asked for which gave it a bitter after taste. This is not noticeable when used as a sandwich spread.
It really feels good to finally harvest. There have been many years, where I water a couple of times a week for three months and NEVER use the herbs I grow.
I made homemade focaccia to use my thyme and this pesto for sandwiches.
Look at me. Starting to grow up at 52.