The basil in the garden was flowering so it was harvest time. I pretty much cut off the top two-thirds of each plant, leaving plenty of smaller bits to come on and fill out.
Washed free of dust kicked up by the weedeater and smelling heavenly; now to pick the leaves from the stems. One batch requires 4 cups of tight-packed leaves . . .
Also four or five garlic cloves, 3/4 cup Parmesan cheese, 1/4 cup sliced almonds, and 3/4 cup olive oil.
