Our Earth Box full of basil plants is bursting at the seams. I had always planned to make pesto with it, but I didn't know I would be starting this early! I made the first batch over the weekend. This one is a traditional pine nut pesto. I made enough to yield one jar for the freezer and one jar for immediate use. I followed this recipe and found it to be simple, fresh and delicious.
There is still plenty more basil to use, so I will soon be making a version with walnuts and a version that includes sundried tomatoes.
It is a good thing we finally got our basement chest freezer. With all of this preserving, we will be filling it up in a hurry.
yummmm! let me know how the walnut pesto goes...just found out charlotte is allergic to pine nuts, but walnuts are ok, and I have to have my pesto in the summer!
ReplyDeleteOooh, it's such a gorgeously vibrant green!
ReplyDeletemmm yum! we do a farm share and ended up making pesto with sunflower seeds and nutritional yeast the other night. a touch of lemon juice finished it off an it was delish! there's so many great varieties. let us know how the walnut pesto goes - i've never tried it :)
ReplyDeleteMmmmm pesto - we makes our with walnuts and cilantro.
ReplyDeleteI love making basil aioli. It's also fast and easy and makes a great veggie dip for all of those other veggies soon to be coming out of your garden!
ReplyDeleteYou ladies are full of great suggestions. I have plenty of basil to play with, so I am going to try out some of your versions.
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