maxine in ri wrote:
> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> sauce, but I'm bored, and have about 8 ounces that was pleading with me
> to take it home from the quicksale shelves.
>
> Suggestions? I was thinking pesto, but that's usually too greasy for
> my tastes. If it shouldn't be, positive suggestions only on how to do
> it right.
>



If you have an extraordinarily large amount, you can grind it to a paste
in the blender or food processor and freeze it. Pesto also freezes very
well.

Bob