Basil and Pesto Recipes
Fresh basil is once again available and, as before, we still recommend using it to make pesto which can be frozen to enjoy all during the winter. When we included a pesto recipe last summer (which is repeated here), we stated that frozen pesto would keep for 6-8 months in an airtight container. We now know that it keeps for at least that long because we are still using pesto that we made last June. We've given recipes for some things we've tried during the year, using our frozen pesto. The sandwich started with slightly different ingredients, but has evolved into the recipe we are sharing this week. It is among our favorites that can be made ahead.
Our friends Sandra and Bill Cole faxed the pesto potato salad recipe to us and we have enjoyed that one as well. In addition to the other recipes that are included, don't forget the quick ways this versatile mixture can be used. Mix the pesto with freshly cooked pasta, thinned with cream if desired; use it as the base for pizza - brush onto uncooked dough before adding additional ingredients, or brush pesto on toasted French bread slices and top with slices of Kalamata olives, or paper thin slices of radishes for an easy appetizer.
