Make pesto! So say you decide to make a caprese. You guy to Trader Joe's and buy one of their giant packages of really good and incredibly large basil leaves. You use about 8 of said leaves for the caprese, and then you have like 500 left over. It's like having a time bomb ticking away in your fridge -- if you don't use them fast, they will turn into a puddle of black sludge, which would be such a shame because they are so pretty and fragrant and bright.
So, make pesto. It's quick, delicious (I was literally licking the blades of the food processor after I made it. Fully aware of the potential for tongue-slicing, but really, it's worth the risk), and can later make a fresh summery dish with pasta, fish, vegetables, or whatever else. Or just spread it on bread or crackers for a snack.
Not going to include a recipe because there are a bunch online. This is mostly just a public service announcement: make pesto! It's good!
Mmmm...pesto. Freeze it in an ice cube tray and you'll have fresh pesto all summer. Definitely a good thing for the BSE.
ReplyDeleteexcellent idea! except we ate the whole batch that night on pasta... next time =)
ReplyDelete