To keep basil fresh, remove the rubberband or twist-tie holding the bunch together. Trim the stems, as you would with a bunch of flowers. Place the basil in a jar of water and cover the leaves loosely with a paper or plastic bag. Leave the jar on your kitchen counter in a cool, shady spot. If you change the water every 2-3 days, your basil should last for more than a week.

Try basil as a replacement for lettuce on a sandwich or burger, in a quesadilla or grilled cheese sandwich, or sprinkled on salad greens. Steep fresh or dried basil in hot water to make a refreshing tea. If you are not able to use all of your basil, bunch it again with a rubberband, and hang upside down in your kitchen (near a window is best). Once dry, trim leaves off the stems and keep in a plastic bag or glass jar.

Simple Pesto
1-½ cup basil leaves
3 garlic cloves, minced (or 3 teaspoons minced green garlic)
¼ cup walnut meats (or pine nuts)
¼ cup parmesan cheese (optional)
½ to ¾ cup olive oil
salt to taste

Place basil, garlic, nuts, cheese and olive oil in blender or food processor and blend until relatively smooth. Add salt to taste. Pesto is great on noodles, bread, crackers, and vegetables, such as carrots and celery.

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