The right way to prune your basil for a fuller plant:
Don’t just pluck the leaves from the top, cut off the top 4 leaves with the branch right above the next potential growth node. If you don’t you shall experience something I did. A taller less fuller growing basil.
Storing Basil:
Unlike rosemary or lavender you cant really dry and store basil. You have to take the opptosite route. My personal way of preserving my growing treasure was to coat the leaves in olive oil and freeze it in a container. After about 3 months of growing and harvesting my produce I had about 3 cups of basil leaves. I was waiting all these months to make my own fresh pesto. And trust me it tastes amazing.
My amazing pesto:
So I referred to several sites to get my perfect recipe. I found a great blog on how to make Pesto like an Italian grandmother. I knew it then, that this would be it. The ingredient list:
Ingredients:
2) 1 or 2 cloves of garlic (when stored in olive oil, the garlic flavor tends to become much more stronger than anticipated, so be careful)
3) 2 tablespoons of roasted pine nuts (substitutes: macademia nuts, walnuts or almonds)
4) Salt
Note: I choose to leave out the cheese as without it you can store your pesto in the refrigerator for a longer time (5 days or more vs. having to consume it in 3 days).
Process – as per the Italian Grandmother: As our Italian friend mentions in her blog: http://www.101cookbooks.com/archives/001570.html
During my lesson I quickly began to realize chopping all the ingredients by hand and not blending them is key because this prevents the ingredients from becoming a completely homogenized emulsion or paste. When you dress a pasta with a pesto that has been hand chopped the miniscule flecks of basil will separate from the olive oil in places, you get definition between ingredients, and bright flavors pop in a way they don't when they've been blended into one ."