This year we have had a huge crop of Basil, even after bringing loads to work there is still so much to use.  We were pretty sure Stephanie Alexander’s ‘Kitchen Garden Companion’ would have various ways of preserving basil…and it did.  The one we chose was a variation of pesto, which can be used where ever you would add basil.

We removed the leaves from the stalks and ended up with about 10 cups of basil.  Put the basil, 5 peeled garlic cloves, a little salt and enough olive oil to loosen the basil, into the food processor.  Blend until finely chopped, transfer across to a clean screw top jar and cover the top with olive oil.  The oil layer will help it keep longer, each time you use it make sure an oil layer remains (the top layer of the basil will brown but this is easily removed before using). Secure the lid and store in the fridge, this should keep for a few months.

We have cooked with it a few times now and each time it has been delicious. Last week we made a pizza with ham, lots of mushrooms, fetta, olives and a few dollops of the basil.  And have also had a lovely weekend lunch of freshly made sourdough, spread with the basil (I like it quite thick), a few slices of fetta cheese and topped with slices of tomato and a little freshly ground pepper to finish it off….mmmm