Wednesday, October 15, 2008
The nights are getting cold in Philly, which means not much more time before the basil goes...time to make pesto!
Elizabeth's trimmed the basil way down, then rinses and plucks the leaves. We blend the basil leaves in a food processor with enough olive oil to give them a luster.
The final paste goes into an ice-cube tray that we've sprayed with non-stick oil. Freeze the pesto-starter cubes, then store in the freezer. Whenever you need a shot of pesto or basil, you can just reach into the fridge for a chunk of green summer goodness.
C & E