If there’s one thing that thrives in my greenhouse, it’s basil. This herb is a powerhouse in my kitchen, and harvest days are always a big deal because it means we’re about to get stocked up for the year.

Welcome back to Oceans Bliss Portal! It’s basil o’clock! 

Step 1: Harvesting the Basil

I start by picking bunches of basil from the greenhouse—right before it starts flowering. This keeps the flavours at their peak. The key to a great harvest? Don’t be shy! The more you trim, the more the plant grows back. So, if you’re growing basil, don’t be afraid to go in with those scissors.

I usually end up with a heaping bowl of basil leaves!

Step 2: Making Pesto (Minus the Cheese)

Of course, I’m also making pesto—who can resist? Here’s the thing, though: I leave out the cheese when I make my pesto in canning. I can always add fresh cheese when I’m ready to use it. I blend up the basil with garlic, nuts, olive oil, and a bit of salt until it’s smooth and vibrant green.

Step 4: Freezing Pesto into Squares

Instead of storing it all in jars, I pour the pesto onto a tray and cut it into small squares. Once they’re solid, I cut them and place them between parchment paper to prevent sticking, then tuck them into a freezer bag. Now I’ve got pre-portioned pesto ready to toss into whatever I’m cooking—no thawing required. It’s perfect for adding to pasta sauces, spreading on sandwiches, or mixing into roasted veggies.

Step 4: Drying and Collecting Basil Seeds

Before I wrap up basil season, I make sure to dry some of the leaves for winter use. You can use a dehydrator or just hang them in a dry spot. Once dried, I store them in airtight jars.

Don’t forget to save seeds too! After drying, I collect basil seeds to plant again next season. It’s a little prep now for big rewards next year—totally worth it.

Ready for Winter—and Next Year!

Between the canned pesto,  basil squares, dried basil, and saved seeds, my kitchen is fully stocked for winter and beyond. And trust me, there’s nothing better than pulling out some homemade pesto in the middle of a cold day and getting that burst of summer flavour.

So if you’ve got basil growing, get harvesting and preserving! Your future winter self will thank you.

Bliss xo