Basil is a very sensitive plant and if you have it in your garden, now’s the time to start protecting it from the weather. For some of you in the northern climes, it’s a wee bit late.
By the time your temps dip into the 40s, your basil will likely tank and that’s it until next summer.
If you know me, you know that I grow basil almost exclusively for pesto. I looovvvveeeee pesto. On everything. But I also enjoy tossing in whole basil leaves into salads or on sandwiches. It adds a whole new dimension to tuna salad sandwiches-yum!
But lookie what I just found. A recipe for Basil Limeade Shushies from Food & Wine Magazine. I’m going to harvest my basil tomorrow (it’s only getting into the 50s tonight) and I’m pretty sure I’m going to give this recipe a try.
Who wants to try it with me? Whip it up and let’s compare notes!