As we reach the end of the basil growing season, it's time to make the most of your harvest. There's no better way to celebrate this beautiful herb than by making a big batch of fresh basil pesto.
If you've grown your own basil this year, you already know the aromatic, fresh, unbeatable flavour of freshly picked leaves. And if you haven't, don't worry - it's never too early (or too late) to get started! Whether you're planning ahead for the next growing season or keen to sow indoors right now, check out our premium basil seeds.
Growing basil from seed is simple, rewarding, and incredibly productive. Whether in garden beds, pots, or even sunny windowsills, basil thrives with a little sunshine and regular watering. Check out this blog for more information on how to grow your own basil! Just a few plants can yield enough leaves to enjoy all summer long - and to stock your freezer with pesto for the cooler months.
The end of spring always signals one thing: pesto day! It becomes a yearly tradition, turning a crop of basil into jars of green gold that last through the year. Whether you're a seasoned veggie gardener, a windowsill herb enthusiast, or simply a pesto lover - this recipe is for you!
Why Grow Your Own Basil?
Growing basil from seed means having a fresh, flavorful herb on hand whenever you need it. A few small seeds can grow into a garden full of possibilities: fresh pasta sauces, aromatic salads, homemade pizza toppings, and of course, the ultimate basil pesto.
Here's why it's worth it:
- Freshness: Nothing beats the flavour of just picked basil.
- Abundance: Basil plants are vigorous - harvest the top leaves, and the plant keeps growing.
- Sustainability: Home gardening helps mitigate carbon emissions and food waste
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Cost-effective: A single packet of seeds produces much more basil than you could ever need!
Ausallium offers a range of high-quality basil varieties, including Genovese (perfect for pesto), Thai Basil for fragrant stir-fries, and even Purple Basil for a pop of colour in your garden and your food.
Our Tried and True Basil Pesto Recipe:
Once you've grown your basil and enjoyed it fresh, it's time to preserve that flavour in a big batch of Pesto!
Ingredients:
- 4 cups of homegrown basil leaves (375 g)
- 150 g pine nuts
- 6 cloves of garlic (or more if you LOVE garlic like me!)
- 200 g of grated parmesan
- 250 ml of olive oil
Method:
- Combine the pine nuts, parmesan, and garlic in a food processor until well chopped
- Add in the fresh basil leaves and pulse until combined.
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With the food processor on, drizzle in the olive oil and pulse until it reaches the desired consistency.
Storage Tips
- Refrigerate in sealed jars for up to a week.
- Freeze in small containers or ice cube trays for up to 3 months - perfect for single servings.
Creative ways to use your Pesto
Pesto isn't just for pasta (though we'll never say no to that!). Here are some of our favourite ways to use it:
- Spread on toast with fresh tomatoes or avocado
- Swirled into soups for a fresh, herby finish
- Drizzled over roasted veggies or grilled chicken
- Mixed into salad dressings or dips
- Spooned onto homemade pizzas or flatbreads
- As a quick marinade for fish or tofu
- Tossed through warm baby potatoes for a flavourful side
Pesto Variations to Try
Don't be afraid to play with the ingredients! This recipe is a great base, but you can make it your own depending on what's in your fridge or garden.
- Leafy greens: Swap out some or all of the basil for rocket, spinach, or kale for a different flavour profile.
- Nut-free: Use sunflower seeds or pumpkin seeds as an alternative to pine nuts.
- Vegan: Substitute the Parmesan with nutritional yeast for a dairy-free version.
- Citrusy twist: Add a squeeze of lemon juice to brighten up the pesto and add depth to the flavour.
Start Growing Basil Today
There's no need to wait for summer to enjoy homegrown basil - start seeds indoors any time of year, or get ready for next season by planning your herb garden now.
Shop our Basil seeds and set yourself up for a season of fresh, aromatic harvests. Whether you're growing in a backyard garden or a sunny windowsill, a handful of seeds is all you need to get started.
Come next pesto day, you'll be blending up your own batch - from seed to spoon. Happy pesto making!
