The basil harvest is an annual marker for me. It means that the garden is winding down. There’s still a bounty of kale, tomatoes and herbs, but I’m turning toward preserving what’s left.
For some reason, basil does really well in my yard. I pretty much always have enough to make three or four batches of pesto. And that’s saying a lot, because it takes a hefty amount of basil to make a single batch.
But that’s okay. Pesto has such an intense, concentrated flavor that very little is needed in any recipe to make a lasting impression.