When we came home from our trip my basil plants were barely clinging to life. I cut them back and two weeks later they were full and bushy and ready to pick. This is one of my favorite varieties, Mrs Burns, lemon basil. It is perfect for making a lemony vegetarian pasta. A little lemon zest completes the lemon theme.
I'm not fussy about which nuts I use; whatever is around, and this time it was pecans. If I am freezing the pesto I omit the parmesan cheese, adding that later.
Into the egg tray and into the freezer, means I will have plenty of pesto for the winter..
I cut back the oregano all the time, and hang it up to dry. I prefer the dried to the fresh.
In a vase on Monday: Pinks and Pottery
1 hour ago