The heat of the summer is upon us (heck, the heat of the summer has been here a.l.l. s.u.m.m.e.r. l.o.n.g.). One of the pleasant things about the end of summer is harvesting a crop of basil and stashing next year's pesto! (This year's heat has resulted in a modest basil crop. [insert grumbles])
Making fresh pesto and stashing it in the freezer for the winter is a snap. You only need a few supplies. (If you want a recipe, you can find a simple recipe here. If you want to buy the book (it is great), please consider visiting a local, independent bookstore before "clicking".)
If you need lemon zest for something else, harvest it before juicing the lemon. I have found that lemons stored in the refrigerator produce a higher juice yield.
Once frozen, pop out of trays and store in a zip top freezer bag.
Frozen pesto cubes are also great to throw into red sauce.
So simple! (and wonderful - all year round)
Recently off the needles:
Back in June, I shared a recent handspun. It has now turned into -
Rain Drop stole. (US 9 needles)