Tuesday, September 14, 2010

Basil Harvest 2010

We picked (almost) all of our basil last weekend.  We turned most of it into Pesto, I took video and I'll be posting it soon.  We tried a couple different storeage methods that we will test in a few months.  If everything works out, we'll be eating pesto all winter.  I can't wait to make a pesto pizza!

1 comment:

  1. Freezing pesto usually works just fine. Every summer during my childhood my mom and our neighbor would get up early one morning, go to the farmer's market and buy up all the basil they had. They'd spend the whole day making pesto together and fill up both our freezers with it. We always used to store it in the little 8 oz shredded Parmesan cheese Tupperware that we'd saved up over the years. Eight oz of pesto is what we always used for 1 lb of pasta. So it was perfect. When we wanted pesto pasta, we just thawed one container and added it to the pasta. Quick and delicious dinner!

    I actually can't imagine any other storage method than freezing. What other methods did you try? Can't wait for the video, always love to compare pesto recipes :)