Pesto, of course. Lots of it. It keeps in the freezer for months.
And as much as we love it now, we’ll really love the fresh taste of summer in a few months.
I’m going to pretend those days are far off in the future and enjoy pesto on a roasted veggie and cheese baguette for now.
3 cloves garlic
2 large handfuls of basil
1/2 cup pinenuts
3T olive oil
freshly ground pepper
Add all the ingredients to the food processor. Will last in the fridge for at least a week, if you don’t gobble it up. You can also freeze it in an ice cube tray and then store the cubes in a freezer bag for months.