Yesterday, I harvested all remaining Thai basil, which was a ton. Back in March, I had started seeding six cells, which I then thinned to three or four seedlings. It took me more than two hours to prepare all the basil leaves for pesto. In the end I had exactly six cups of packed leaves and made a triple batch of the pesto recipe. I froze two servings in Ziplock bags for the winter (I now have three servings in the freezer as I had made a double batch back in August). Looking forward to Thai Pesto Noodle Bowls tonight. Overall, my six cells of Thai basil produced a total of 12 packed cups of leaves for six batches of pesto. A nice yield!