Pesto Primavera Pasta and Other Fresh Basil Recipes


Every summer, our small back patio turns into a miniature basil farm with large pots of the fragrant herb filling every available inch. As soon as the plants shoot up a few inches, I start snipping off their leaves and adding them to just about everything I make. By this time, mid-June, the plants are so bushy that I can make pesto every other day and still have basil to spare. If you also find yourself with the happy problem of having too much basil, take a look at a few of my old favorite basil recipes–and one new one.
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© SusanV for FatFree Vegan Kitchen, 2011. |
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