Wednesday, August 05, 2009

So, I picked the cucumbers today

and then grabbed just a few sprigs of basil.  Pesto anyone?
(I have no idea what I am going to do with all of this.)


JSTA said...

Use your extras for herb cubes! Super easy and great for all winter long. Puree one bunch basil leaves with 1/4 c. olive oil. Spoon into ice cube trays and freeze (I know, I and my ice cube trays! :-). Once frozen, put in baggies, label, and pop in your big freezer for later. I've got recipes to use 'em up if you want. :-)

Laura said...

You can also jar basil and preserve it the same way you'd preserve jam. As listed above, Pesto will also freeze nicely.