Gentle Reader: OK, so I am a basil fanatic. Each summer I grow as much as I can in my big herb pot on the porch. I cook with it and eat it fresh in all kinds of dishes. Then late summer, when it gets really big, I make pesto and freeze it.
It will take another week or so to recover enough to make another batch. This cutting yielded about 5 cups firmly packed–the exact amount needed to make Ina Garten’s recipe. Notice the gorgeous green olive oil which was a gift from my cousin who brought it from Greece on the return trip from Kosovo. (Yes, North Dakota National Guard Peacekeeping Mission).
I freeze the pesto in muffin cups then transfer the little blocks to one larger bag for space-saving storage and pull out as many blocks as needed for the inspiration of the day. I’m waiting, not very patiently, for the Farmer’s Market vendors to bring Heirloom Tomatoes.