Fact: there is no such thing as too much basil. Easily one of the most versatile herbs in your garden, the mighty basil plant is a staple in cuisines around the world. You can stir-fry it with ...

Every year about this time, I make pesto. But not the pesto you may be familiar with. The pesto I make is for the freezer – thicker, more like a light textured paste. Yes, it can be used right away by ...

The rest of the year, we have to be content with those little plastic packages at the grocery store. But for a few months in the summer, you can buy huge bunches of basil for about the same money. So ...

In a food processor, pulse the basil, parmesan, pine nuts, lemon juice, garlic, 1/4 teaspoon salt, and a pinch of pepper ...