End of last week, I saw that the temperature was predicted to swoop near the 30s...and that meant it was time to gather ye basil while ye may. We have a large potful on the back porch which yielded a large colander full. The stems and a few leaves were left to hopefully re-seed the pot once again (maintenance free herbs).
What to do with a couple hundred basil leaves? Make pesto! I grind it up with pignolis, salt, olive oil, parmesan, and garlic. Thats it! Then scoop it into a oil sprayed ice cube tray and save for a zippy punch of summer flavor in the middle of the winter. Pop out the cubes when frozen and store in a freezer bag. The size is perfect for pasta for two or a dollop for ratatouille or soup. It even retains its color.
And what do you have for dinner when you're too busy making pesto?
a fried egg with rooster hot sauce, pesto on toast, and the last tomato fried.