1/2 cup lightly packed Sun-dried Tomatoes, chopped

1/4 cup lightly packed Frozen Spinach, thawed and squeezed dry

2 large Garlic Cloves, minced

1/4 cup Parmesan Cheese, plus more for serving

2 large Flour Tortillas

24 Fresh Basil Leaves, divided

 Sea Salt and Black Pepper, to taste

4. Plant the seeds/seedlings about 10 to 12 inches apart. They should grow to about 12 to 24 inches in height. For smaller plants, plant farther apart (about 16 to 24 inches).

5. During the dry periods in summer, water the plants freely.

Remember to pinch out the flower heads as soon as they appear to make sure that the leaves will continue growing.

6. If you’re planning on cooking with these plants, plant in clean soil (don’t use fertilizers that leave harmful residues) and grow them away from driveways and busy streets so that exhaust won’t settle on the plants.

. Every time a branch has six to eight leaves, repeat pruning the branches back to their first set of leaves.

. The best time to harvest is right when the plant starts to bud (before the flowers bloom).

Basil is most pungent when it is fresh.

. If pruned regularly, twelve basil plants will produce 4 to 6 cups of leaves per week.

The best method for storing basil is freezing. Freezing will prevent the plant from losing any of its flavor. . To quick-freeze basil, dry whole sprigs of basil and package them in airtight plastic bags.