Growing Basil

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17 Feb 12 Dion (Australia - sub-tropical climate)
When Basil is producing leaves on mass, I make up a big batch of simple pesto - normally using just basil, roasted almonds, lemon juice, and olive oil (plus maybe garlic, chilli, or cheese). It keeps very well in the freezer in take away containers, and it means I can bust out a Spaghetti Pesto in about 10 minutes. I would advise strongly against drying basil as it really tastes terrible - as does dried parsley and coriander. These herbs are really meant to be eaten fresh.
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