What do you do with a huge bag of pesto from the CSA (community supported agriculture) when you already have three giant plants in your garden?

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
1/2t salt
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.

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