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Not to be deterred, I picked two large bunches and took the bugs out to the field. I know they will probably come back. But I’m usually a peaceful gardener, and most of the time I don’t mind sharing a bite here or there. Have you ever had buggy basil? I prefer not to use pesticides in my garden, so I’ve found a way to work around it: after a good wash and pat-dry, I make basil paste!
This is hands down my favorite way to preserve fresh basil- t’s delicious, and it’s also fast and simple. Here’s how!
Easy Basil Paste
- Harvest a generous bunch of fresh basil. Strip the leaves from the stems into a colander or bowl, and check for bugs or dirt. Rinse and pat dry if needed.
- Transfer leaves to a blender or food processor.
- Drizzle in a tablespoon of olive oil at a time until the basil blends into a smooth puree.
- Store in the refrigerator until ready to use.
Basil paste can be used anywhere pesto or fresh basil is agreeable, and stirred into soups, sauces, or sour cream as a dip.
There are quite a few other herbs that work well as a paste, and if you’d like tips and more ideas, be sure to check out my other article on herbal pastes over at the Herbal Academy (Making Herb Paste: An Easy Way to Preserve Fresh Herbs).
All the Best,
Agatha
