Move over Martha Stewart, my basil is already starting to sprout. Last summer we planted 3 of these little guys and they each grew to be about 16 inches. We were eating fresh pesto like once a week.
Grab some seeds (99 cents at any pharmacy) and sprinkle them in some soil. COver with about 1/2 inch of soil. Put them in sunny windowsill. Water them every couple days. Once they start growing, transplant them to a larger pot outside in a sunny area.
Pesto is super easy: Handfull of Pine Nuts, 1 or 2 cloves of fresh garlic, handful of basil leaves, olive oil, parm cheese, salt-n-pepper (“push it real good”) to taste. Dump it all in a food processor, press that crazy button that destroys food and presto, you got pesto!
