I mentioned the other day, that I used my garden basil to make pesto using the Mark Bittman basil pesto recipe. With garden basil, it needs to be tended and used regularly so that it doesn't flower. I spent about 5 minutes cutting basil yesterday that yielded about 2 cups of leaves. Until our tomatoes start appearing in droves, I can't use that much basil raw. So I started making pesto! I managed to keep a little in the fridge and some to freeze. I'm hoping I can do a couple more rounds of this before the tomatoes start because it's so handy to have it on hand to put on, well, everything.... sandwiches, pasta, soup, etc.
Here's a link again to the recipe. It's super easy and more than delicious.
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