Thursday, August 15, 2013



With a bounty of basil from my garden this year, I used this recipe to make enough pesto to last me the entire year. And I still have plenty of fresh!  I froze minced basil in EVOO in ice cube trays to equal 2 Tbs portions. Easy to drop into a dish.  You can freeze this pesto recipe the same way.  Thanks to The Yummy Life for a wonderful tutorial for the newbies and the pesto recipe!

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