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I am terminally jealous of those people who have enough basil growing their gardens each summer that they have an absolute surfeit of it. Not having any outdoor space, even at the peak of summer, my basil comes in small bunches for $1 a pop. I get even more envious when those people have the time to make up large batches of pesto to freeze for use during the dark winter days. The picture above makes me positively salivate (plus, the pesto is star-shaped! How cute!) with food envy.
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1-27-2009 @11:54AM Rob Lusk said... Nothing better than a sparkling Shiraz. It's smooth, creamy and you get the WOW factor from your guests.
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1-27-2009 @3:51PM Rob Lusk said... We have no problem storing our pesto throughout the winter just by packing it in 1/2 cup jelly jars and placed in the back of the fridge. Possibly we're lucky, I really don't know, but it's been working for us for over 10 years now. The top gets brown but it's very thin and easy to remove if you wish to. The recipe is the classic basil, garlic, pine nuts, parmesan, salt and olive oil.
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