I lopped off enough to make a batch of frozen pesto (though you couldn't tell), in hopes of preserving some for the winter. Melt a couple cubes and throw it in some pasta or add it to a pizza - easiest meal every.
Pesto (adapted from Sprouted Kitchen)
4 Cups Basil Leaves
1/3 Cup Olive Oil
½ Cup Lemon Juice
1/3 Cup Toasted Pine nuts (I had none, so I threw in a some pecans for texture)
1/3 Cup Grated Parmesan Cheese
2 Large Cloves Garlic
1 tbsp. Black Pepper
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2 comments:
Ha! I do it the same way, Kelly, right on down to the ice cube trays!
Your Dad just made a batch yesterday, but you are lucky to have it growing in your yard. I bought basil at the farmer's market.
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