It is summer and I love this time of year.
The heat of the sun is beckoning our garden flowers to grow
and the summer showers feed there thirst.
My herbs are in need of harvest.
Today I will pick basil and make some pesto.
My pesto is made.
You can find many recipes for pesto on line.
( I would give you mine but I pretty much wing it.)
I do have a tip for freezing your pesto however.
My mom likes to freeze her pesto in ice trays. I did not have an ice tray so I used an egg tray.
This worked out nicely because the egg tray has a cover.
Use a table spoon and scoop out your pesto. Place a spoonful of your pesto in each little egg cup.
When you have filled all the egg cups place the lid on top of your tray, put your pesto in the freezer and in a few hours it will be frozen.
Once your pesto is frozen take it out of the freezer, turn your tray over and run cold water over the bottom of your tray.
Use a spoon and give the side of your pesto a little push and your pesto will pop right out.
Place your pesto egg halves into a zip-loc bag and then put the zip-loc bag into the freezer.
Now you have pesto for any occasion.
Take out two or three of your pesto egg halves and a little half and half, pasta
and/or veggies, meat etc. and you have a meal for two. The more people you are entertaining
the more pesto you will need.
The wonderful thing about pesto is that your options are endless.
Have fun creating wonderful meals with your frozen, ready to use pesto.
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