Five or six basil plants started in early spring will produce a ton of basil by mid summer.
When it all gets too much, it's pesto time- a top pasta sauce, salad adjunct, summer sandwich spread.
Freeze leftovers in ice trays, then bag (Peter).
When it all gets too much, it's pesto time- a top pasta sauce, salad adjunct, summer sandwich spread.
Freeze leftovers in ice trays, then bag (Peter).
Summer Pesto
Ingredients |
4 cups basil leaves
2 tablespoons toasted pine nuts 4 cloves garlic 1/2 teaspoon black pepper |
1/2 teaspoon salt
1/4 cup olive oil 3 tablespoons grated Parmesan cheese 1/2 jalapeno (optional) |
Variations |
Instead of toasted pine nuts, use raw - and cook slowly in 1 tablespoon oil till golden brown.
No pine nuts? Use walnuts or even pecan nuts. |
For cheese, we like the Trader Joe's blend of Parmesan, Asiago, Fontina and Provolone.
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