On Wed, 03 Sep 2014 18:33:08 -0600, Janet Bostwick
> wrote:

>
>My second cutting of basil yielded 4 enormous armfuls of basil. I
>gave half to my neighbor. Yesterday I did 4 ice cube trays of a
>water/basil slurry and many packages of yummy pesto. I'm using Mark
>Bittman's pesto recipe from 'How to Cook Everything.' I like it best
>because it is totally simple and inexpensive and I most likely will
>always have all the ingredients on hand. I also like the proportions.
>(Plus, husband likes it whereas he didn't really care for the ones
>with nuts)
>
>BASIC PESTO
>9/2/2014
>Mark Bittman
>
>In a blender or food processor, combine 1 cup loosely packed basil
>leaves, ½ cup finely shredded parmesan cheese, 1/3 cup olive oil, and
>1 garlic clove. Process until basil is finely chopped. Makes ½ cup.
>Per Tbsp. 111 calories.
>
>I still have plenty of basil sitting with the cut ends in a bowl of
>water. I'll process that into a slurry of olive oil and basil and
>freeze in ice cube trays. I have some lovely purple basil. That's
>going to top something as is. Pizza, Pasta, salad. I don't know yet.

Awesome. I just love a decent pesto. Spring has sprung here, and I
have my packet of Basil seeds ready to be sewn. Maybe today if I get
the time...