I had a good crop of basil this year.
Despite quite a major draught.
I know freezing temps are around the corner,
so I decided to harvest most of the plants.
Most of it I am going to air dry.
When I looked at this recipe,
I thought "No problem, I have all of those ingredients".
I was picturing making a mountain of pesto.
Then I got my parmesan container out of the fridge.
Ouch. Well, enough for two rounds of the recipe.
I have a tiny food processor, so it only held a single recipe.
Later I found a recipe that included lemon juice,
and I would probably add that the next time.
I searched for a cute jar,
then found out it only keeps 5-6 days in the fridge.
So I will probably freeze it on a sheet pan,
cut it up, and put it in a plastic ziploc in the freezer.
I kept saying I was going to make pesto........somehow just didn't get around to it.
ReplyDeleteit was my first try. so easy, even for me.
DeleteI'm so glad you reminded me to do this! Thanks!
ReplyDeletei am hoping to "harvest" my flat parsley. we had a frost last night, but i had covered it -- and we have a bumper crop.
DeleteFresh basil pesto with pasta has got to be one of the most delicious treats for a pasta lover.
ReplyDeleteyou are so right! i am embarrassed to say that i had never tried ANY pesto until a few months ago. but now, i love throwing it on whatever leftover pasta i have. 60 years old, and i have learned something new.
Delete