how to propogate basil in water

How to Propagate Basil and Make Fresh Homemade Pesto

/21 Comments/in , , /by Mary Hunt

Who knew basil could be this generous? A friend taught me a simple trick (thank you, Sharon!): snip a stem, pop it in water, and soon you’ve got roots ready to plant. That’s the beauty of learning how to propagate basil. It doesn’t take special tools or gardening skills, just a little patience. From there, the sky (or at least your windowsill) is the limit! Before I knew it, I had a little basil army that quickly turned into jars of fresh pesto, perfect for tossing with pasta or gifting during the holidays.

how to propogate basil in water

There’s nothing quite like the fragrance of fresh basil. It practically begs to be turned into something delicious. When I discovered how simple it is to propagate basil, I couldn’t believe I hadn’t tried it sooner. A few sprigs in water, a little patience, and voilà, roots, leaves, and the beginnings of endless pesto possibilities.

It all started when I showed up at my friend Sharon’s house with gifts and lunch to celebrate her birthday. I thought I was the one bringing the surprises, but I left with an even better parting gift: a crash course in basil propagation.

On our way to my car, I stopped to admire her ginormous basil plant. Oh, that earthy, delightful fragrance! Without missing a beat, Sharon pinched off a couple of stems, handed them to me, and suggested I stick them in a glass of water for a few days. “They’ll grow roots, and then you can plant them,” she said.

And she was right. Just two weeks later, my little cuttings had sprouted strong roots. Yes, even in a humble paper cup! Those tiny stems doubled in size practically overnight, and I had the start of my very own thriving basil plant.

How to Propagate Basil in Water

how to propogate basil fresh burrata egg tomato basil toast

Propagate is just a fancy gardening word that means “make more plants from the one you’ve already got.” And the best part? Basil practically begs to be multiplied. All you need is a snip, a little water, and a sunny window.

Here’s how I do it:

  1. Snip a stem. Choose a healthy basil plant (skip the ones that are flowering) and cut a 4–6 inch piece just below one of those little leaf joints, called nodes.
  2. Strip the bottom leaves. Gently remove the leaves from the bottom couple of inches. You want bare stem in the water, not soggy leaves.
  3. Give it a bath. Pop your cutting into a glass or jar of water. Just make sure the bare stem is submerged and the leafy part stays high and dry.
  4. Find a sunny seat. Basil loves light, but not a sunburn. A bright windowsill with indirect sunshine is perfect.
  5. Keep it fresh. Change the water every few days so things don’t get funky.
  6. Watch for roots. In about a week, you’ll spot tiny white roots. Give it another week or so until those roots are at least an inch long.
  7. Plant it. Once your new little basil baby has a good root system, move it into moist, well-draining soil. From there, you’ve got yourself a whole new plant.

Shortcut option: If you’d rather skip the water, you can plant the cutting directly in soil. Just keep the dirt evenly moist and cover it loosely with a plastic bag to hold in humidity until roots form.

From Basil Plant to Homemade Pesto

pesto genovese recipe

If you’ve been around here for any length of time, you probably know where this is headed. Yep, straight from windowsill basil to fresh, fragrant pesto. It’s August as I write this, and Christmas is already on my mind. (Don’t laugh—come December you’ll be glad you started early too!)

Basil is one of those herbs that keeps on giving, which makes it perfect for turning into pesto. Whether you’re snipping sprigs from your own container garden, harvesting armfuls from the backyard, or picking up bunches at the farmer’s market, pesto is the easiest, and tastiest, way to preserve that harvest.

I’m partial to the classic: Pesto Genovese (peh-sto geh-no-VEH-zeh). This bright green, boldly flavored sauce from Genoa, Italy is as simple as it is delicious. Fresh basil, garlic, olive oil, nuts, and cheese blend together into something magical. And the best part? You don’t need a marble mortar and pestle or a culinary degree to pull it off. You can make it in less than 30 minutes right in your kitchen.

Want the full recipe? I’ve got you covered: Authentic Pesto Genovese Recipe in Under 30 Minutes.

View the full recipe here → 

 

Why Pesto Makes the Perfect Holiday Gift

how to propogate and grow your basil pesto glass jar gift with tag

Now, here’s where the fun really starts. Pesto is one of those rare gifts that checks every box: it’s homemade, it feels gourmet, and it’s consumable. It’s also the right size, the right color, and, let’s be honest, the right level of “wow.”

Jar it up in small glass containers, tie on a festive ribbon, and include a little tag with this description.

Pesto Genovese
Made in the traditional Genovese style with fresh basil, olive oil, garlic, pine nuts, Parmigiano Reggiano, and Pecorino cheeses.

To Use: Toss with hot pasta, spread on crostini, or use as a marinade for chicken or fish. Keep refrigerated and enjoy within one week.

I even made a free printable set of gift tags you can download here to make it extra easy.

Add a baguette or a box of pasta, and suddenly you’ve got a thoughtful, practical, and absolutely delicious holiday gift.

And here’s the best part: once you know how to propagate basil (so simple!), you’ll have an endless supply of fresh leaves for batch after batch of pesto. I’m already dreaming up new gift ideas with other herbs: rosemary olive oil, mint syrup, maybe even homemade garlic confit.

Question: What’s your favorite way to use fresh basil? Pesto, Caprese salad, or something else entirely? Share in the comments below.

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21 replies
  1. Maria says:

    If you start making jars of pesto now for Christmas and the pesto must be used within a week, do you freeze it then gift it? Thank you!

    Reply
  3. Lois Eckstrom says:

    A few decades ago, Yankee Magazine had this delicious recipe which we have been making ever since. We use more basil and garlic than the recipe indicates.
    Bow-Tie Pasta with Fresh Tomato-Basil Sauce
    4 cups chopped tomatoes; 2 cloves minced garlic; 3 TBSP each: extra virgin olive oil, chopped fresh basil; 1 TBSP balsamic vinegar; 1/2 TSP each: salt, black pepper; 6 oz bow-tie pasta; 4 oz crumbled goat cheese. Combine the first 7 ingredients and let stand at room temperature at least 1 hour. Cook and drain pasta. Serve tomato mixture over pasta and top with crumbled cheese.

    Reply
  4. Mary says:

    My husband found a recipe online for Grilled Havarti Tomato Basil Sandwich and it is a great way to use garden fresh tomatoes and basil! Best grilled cheese ever!

    Reply
  7. Laura says:

    It seems like it would be easier to put the basil leaves in the refrigerator for a while to get them cold. It seems like they’d be at room temperature by the time they were dried completely if they were in ice.

    Reply
  8. kdonat says:

    If you happen to have basil planted outdoors and it has started to get leggy, with leaves only near the tip, you can weight the stem down on the soil with a rock or other type of weight and it will root and send up more shoots all along the stem. Do keep the area moist until well it is well rooted, then you can remove the rocks/weights to use another time.

    Use fresh Basil to flavor a simple syrup. Pour over summer’s stone fruits (peaches, nectarines, plums, cherries) as a fruit salad, or use the flavored syrup to sweeten iced tea.

    Reply
  9. teri says:

    I would love to make this pesto, but I don’t have a food processor….Mary, do you know if it can be made in a blender? thanks!

    Reply
  10. Cynfi says:

    I saw 2 mistakes. Sorry i am a bit of a English teacher. Or was in my previous life. In your notes look at 1 and 2. Also you put 1/2 cup extra virgin? Do you mean oil?

    Reply
  11. Diane Vosburg says:

    I make pesto in batches with just basil, garlic, salt and oil. Then I freeze in ice cube trays and pop them out frozen into a freezer bag. When I want to use pesto in a recipe I take out the right number of cubes to use. If I want cheese and pine nuts I add them to thawed pesto. I’ve done this with other herbs, such as rosemary, cilantro and flat leaf parsley. Delish!

    Reply
    • Betty Thomas says:

      5 stars
      Diane, policing Mary’s post had to take some of the joy out of the information. We all make errors but having them pointed out is really not necessary nor is it your job. Now just go back and read it with the heart of receiving the Gift Mary gives us all daily.

      Reply
      • Betty Thomas says:

        Sorry Diane, that reply was meant for Cynfi! This just solidifies my reply, we ALL make errors!

    • Bonnie says:

      You can definitely make pesto with different herbs and nuts. I made one with garlic scapes that I got at the farmers market and walnuts. If you toast the nuts first, it adds a lot of flavor. I also use part olive oil and part water to cut the calories.

      Reply
      • Betty Thomas says:

        Garlic scape pesto sounds wonderful. Thank you for the idea! Baby spinach makes lovely pesto too.

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