Can't See The Image? Read Plant a Pesto Garden Content Here »
Planting a Pesto Garden!
- Plant outdoors about two weeks after your area's average date of last frost or use as a houseplant by a sunny window.
- As needed, cut leaves from the top of the plant to use for Pesto. Cutting leaves from the top encourages the plant to become bushy rather than flower.
DAYS TO MATURITY: Immediate
- Plant garlic cloves in the fall, about 6-8 weeks before your area’s first frost, for next summer’s harvest.
- Look for yellow tops on your garlic plants in July for a clue to harvest. Carefully lift bulbs out of soil, remove excess dirt, and cure them in a ventilated and shady space for about two weeks.
- Properly clean up the soil and planting area after harvesting to prevent white rot fungus from attacking your garlic crop next year.
DAYS TO MATURITY: 10 months
- Use a Meyer Lemon tree for indoor use and plant it in evenly moist and well-drained soil. Mist your plant daily and give it a good soak about once a week.
- A full 12 hours of sunlight is preferred, whether natural southern sun exposure or through indoor lighting.
- Equip your tree/plant with one Ultomato stake to keep it upright and supported.
TIME TO MATURITY: 4 months
RECIPE for Pesto
- 2-3 ounces fresh basil leaves
- 1 clove of garlic
- juice from 1/2 a lemon
- ¼ cup pine nuts
- 1/3 cup pine nuts
- ¼ teaspoon of salt
Directions: Collect the first half ingredients from your garden and purchase the last three at your local grocer. Blend all ingredients in a food processor and store in an airtight container. Refrigerate after initial use. Will stay good for up to one week. Yields: ½ cup pesto.
Add a twist . . .
- Parmesan Cheese. Add ¼ cup grated Parmesan cheese for a heartier pesto.
- Avocado. Create a pesto pasta sauce by adding an avocado and additional olive oil. Purée and add to your favorite pasta.
- Cilantro and Pumpkin Seeds. Substitute cilantro for basil and 1/3 cup pumpkin seeds for a Mexican-inspired pesto.
Hide Plant A Pesto Garden Content »