Mid September and the basil is just perfect. I've been tearing off leaves to add to tomatoes for a month but this is the first pesto of the year. Usually the basil plants in a cool year just don't have enough growth for me to cut them way back for a batch of pesto and I find that pinching a few leaves helps the plants to fill out by the end of the summer. The best tasting basil is the seed my sister brought back from Spain. Late to sprout but has caught up with the other seed starts as well as the plant from the nursery. My Thai basil just keeps on growing, started from a sprig from a restaurant it is prolific and tasty. Late but a good basil year.
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