Guys.. this is such a delicious sauce to ALWAYS have on hand. Look how beautiful it is
Sorry the pictures aren’t pinterest perfect! I’m doing what I can with what I have.
Back to the recipe and the reason it’s called “Waste Not Pesto”. While pruning my basil, I pinch with my finger nail the entire flowering top instead of composting them or feeding them to our livestock.
Waste Not Pesto
2 heaping cups of basil
Juice of one fresh lemon
1 teaspoon of salt
2 garlic cloves
1/2-3/4 cup of good avocado or olive oil
Immediately after picking rinse the basil in cold water. Refrigerate until ready to make.
Pluck leaves and strip flowering heads. Add to blender. Smash down to give the blender some weight to properly blend the leaves. Add in garlic, salt, lemon juice and start with 1/2 cup oil and drizzle in more as needed.
It will take a couple seconds to get it going. Stop the blender if necessary to move the stuff around. Blend until desired consistency. Pour into clean Mason jars. We use half pint jars which is perfect for one meal for a family of 4.
Add a lid and ring, label with name and date and pop into freezer. It’s as simple as that. Unthaw a couple hours before needed.
Say hello to beautiful summer flavor in the middle of winter
Let me know how your pesto turns out!