Now that my basil is in full bloom, I am starting to think about what to do with it all. My thoughts move quickly to pesto - I love it tossed with pasta, stirred into soup in the fall and adding a dollop to a salad (or whisking right into a homemade vinaigrette!) I received an email today with this allergen-free pesto that I will definitely be trying in the next week or two so that my whole family can enjoy it!! I love that the recipe calls for coconut oil, as well!
You could also process your basil with salt, pepper and olive oil and divide it into ice cube trays and then add Parmesan cheese and/or pureed pine nuts to some servings and not to others. Or just use the cubes for other sauce-making purposes!!
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