No Sirrrrrreeeeee, Roberto.
She promptly let it all go to waste, shrivelled and blackened by the cold.
Sheesh.
This year, I've taken charge:
Thus we have plenty of Pesto. Fresh, stored under oil in the fridge for immediate use, with the balance in the freezer, in variously sized portions, minus the reggiano, pecorino and butter, which will be added when the Pesto is thawed for use.Go you good thing, Pesto.
5 comments:
That's exactly what I do. Freeze it in portion sizes then have it all winter !
That's what we'll be doing too.
Thanks to me.
What is this little slur on my lack of dedication to culinary chores?
Did Georga O'Keeffe have to drop brush to mince a basil crop?! Did Andy Warhol have to chop soup vegetables for his tins?!
If the cap(sicum) fits.
I don't want to start trouble, but... I've added a parsley pesto to my end-of-garden projects because this year's parsley crop was so beautiful! Plus, it's still looking very much alive after several frosty nights.
(Now, Robyn, I had to chuckle when I read this, because I remember last year when you commented on my artwork and post about basil and pesto. You said, "I'm sitting here shaking my head wondering why I've never tried to paint our basil. Mind you, I'm also in trouble from my gardener husband for not having turned it into pesto yet either ;)" )
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