Growing Basil From Cuttings

Propagating basil plants from fresh cuttings is exceedingly easy. In fact, I urge you to get on over to Al's Market and select a lovely bunch of basil from the produce department.  Why buy basil from Al's, you ask?  Mainly because I've found it to be fresher than the basil available at surrounding markets. Such freshness is key when attempting to root any cutting and imperative when making a show-stopping pesto.

Select robust stems with ample leaves. Use a sharp knife or shears to snip off the  bottom portion, just below adjoining stems. Place the cut stem(s) in to a glass of water and set the glass in the sunniest window in your home. Adjust the water level accordingly and within a week you should see small white roots appear. After the roots grow to at least an inch, transplant the basil in to a planter filled with premium potting soil or in to your garden. If the basil begins to flower at any point, pinch off the buds as they appear. Use any leftover basil in your favorite recipe or in my "Ultra Sneaky Spinach Pesto Recipe" below.

Rachel's Ultra Sneaky Spinach Pesto

1 cup packed fresh basil leaves, washed and dried

1 cup packed fresh baby spinach leaves, washed and dried

1/2 cup grated Pecorino Romano cheese

3 cloves of garlic, peeled

1/2 cup super fresh extra virgin olive oil

1/4 cup toasted pine nuts (optional)

2 teaspoons kosher salt or to taste

Directions

In the jar of your blender add the salt, garlic, spinach and basil followed by the cheese, nuts, and olive oil.  Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary.  Prepare  your favorite cut of pasta and toss the strained, hot pasta with the pesto.

Simply nod and smile as your unwitting family coos and devours this deliciously, super-undercover spinach pesto.  

Makes about 2 cups of pesto