There is a short time in the summer where basil is plentiful and inexpensive and it is now. I may be preaching to the choir here but I cannot recommend too highly having pesto in the freezer to use throughout the year. I am never without it:
- for emergency crostini
- to make the easy and delicious salmon baked in parchment you can find in my August 14th blog
- to add a small spoonful to bean or minestrone soups - adds great flavor and looks lovely
- to spread on bread and top with a tomato slice for the kids when they come home from school
- to put under the skin of a bone-in chicken breast before baking
- and of course for spaghetti with pesto (pesto pasta in a lovely bowl, surround with in-season tomato wedges).
(Freshly made and frozen is so much better than the expensive jars of pesto found in grocery gourmet aisles. But I must confess that I tried Costco’s Kirkland brand a few months ago and thought it was excellent. It came in a huge jar so I proceeded to freeze small portions in an ice cube tray because it was a bit runnier than my homemade pesto.)