Use as much of the harvest from your garden as you can, freeze, can, and dry. My basil went crazy this year! I made 10 cups of pesto and still had some left to dry. Pesto can be added to just about any dinner. I freeze portions in a 1 cup plastic container then remove and vacuum seal. When ready to use one, take it out of the bag (which I save and wash) and put it back in the 1 cup bowl to put in the refrigerator It only takes about a 1/2 hour to fully thaw a cup or just cut some off and throw it in your hot pasta dish.
By Melissa M. from MI
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I'm sorry, I never saw this reply till now.
I use a cup or 2 of basil leaves (meaning smashed into a cup). About 1/2 - 1 cup of sliced almonds (I don't like pine nuts), and lots of garlic (probably about 5 cloves). I put all that in the food processor till well chopped. I then add some Extra virgin Olive Oil till it's moist, not soggy. Then taste it, I add more of any ingredient to my taste. Keeps in the frig. for several weeks.
Would you mind sharing your pesto recipe, my basil went bonkers this year also. I love it in tomato bisque. Thanks.
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