It’s August and our garden has produced enough basil to exceed our (high!) expectations. I only had 32 square feet of garden room, and tried to maximize it with food that either tastes better or is cheaper that what you can find at the grocery. Basil falls into both of these categories.
Although fresh basil has been gracing plenty of dishes for us this summer, we’ve had to hone our pesto skills so that we can preserve and freeze our basil come fall. While we enjoyed a good hand-beaten pesto in the mortar and pestle, it was a lot more work and had bit more chunky consistency than the standard sauce. The trusty ol’ food processor won this challenge.
Pesto is great on just about anything, especially pasta, pizza, and sandwiches.