I’ve made more pesto in the last three months than ever before. The basil has done very in the garden this season, and when that ended — I’ve been buying these Trader Joe’s $3 bouquets.
With a bit left, and zero desire to once again make or freeze the same recipe, I threw the remaining leaves with a good olive oil in the food processor, and then into ice cube trays. Now, when cooking Italian food, or eggs, I can drop one of these in the frying pan. I may be sick of pesto today, but I’m sure next month I’ll be ready for fresh herbs again.
(Be sure to spray Pam in the ice cube tray before)
The smell of basil and tomato blossoms will always remind me of summer.