Every year, we grow a couple of basil plants in our raised beds. Once they get to be enormous and start to flower, we harvest them to make pesto sauce. We get the pine nuts from Costco and use the recipe on the back of the bag. The pine nuts are unquestionably the most expensive ingredient. Last time I looked, they were $20 per pound. The end result, however, is quite worth the money and effort.
Two big basil plants will make a lot of pesto. We put some in a Tupperware container for immediate use and freeze the rest in muffin tins. A single frozen pesto puck from the muffin tins will make one recipe of pesto pasta. Our pucks usually last until the beginning of Spring.
2 comments:
That's awesome. We're only now getting some ripe tomatoes in our garden. I'd given up on getting anything but zukes out of my little plot, but the maters and cukes are still trying and producing. I need to get some fertilizer out there tomorrow.
Perhaps Peter Piper should proliferate from his Pickled Pepper properties, and proceed with peddling premium Pesto Pucks.
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