Keep fresh pesto in your refrigerator, and you’ll cover many bases at once. These handy sauces can be used as pasta sauces, make-shift dips, and yummy sandwich spreads. You can always make your own pesto, which is easy if you have a food processor. I find that when I get busy, it’s easier to buy good organic fresh pesto. I buy both the classic basil variety and a sun-dried tomato version, and I’m constantly using them for one thing or another. Try it, I’m sure you’ll come up with tons of other uses for pesto.
Tuesday’s Tip: Stock Up On Pesto
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emma 11.05.07 at 6:16 pm
We love pesto! We live for it! Basil is really easy to grow from seed so we always grow a few plants in our garden every summer just for pesto. In late August we harvest the nicest leaves, turn on some good music, and go into mass pesto production.
I use the recipe from “The Joy of Cooking” and it freezes like a charm. I put it up in six oz. freezer containers and it tastes like summer all winter long. BTW, I used the recipe for veggie sandwiches that you posted last summer using Fire Roasted slices, hummus, pesto and different vegetables and it became a favorite quick dinner during the hot summer months.I made cucumber water like you suggested and served it with the veggie sandwich and gazpacho. YUM!!!