The basil is peaking

We’re finally up to All You Can Eat basil at our stop. Many shareholders start making and freezing pesto as soon as or even before we reach this point. We have had up to six quarts of it in our freezer for the Winter. It is an easy enough sauce to make; we use it as is with pasta or with some tomato sauce (or on a pizza instead of tomato sauce).  I usually make it with walnuts instead of the traditional pine nuts and often omit the Parmesan cheese which many recipes call for. It is an easy thing to play around with, particularly if you have access to vast amounts of the primary ingredient.

What did you get from your CSA this week?