A couple of months ago I made a bunch of pesto out of backyard basil and parsley, olive oil, pine nuts, and parmesan cheese. It is simple enough to make, just pop all the ingredients except for the olive oil in a food processor, give it a whiz and then drizzle in the olive oil until it is the right consistency.
My batch of pesto was too much for just one meal so I bought an ice cube tray that makes 1/4 cup ice cubes. I filled the slots with the excess pesto and put it in the freezer. When it was frozen I transferred it into a zip loc bag and it has been in the freezer since waiting patiently for us to remember that it is in there.
This week is the perfect time to pull it out and make a really simple and quick dinner. I defrosted it and it became the star of our delicious dinner on the Tuesday before Thanksgiving.
No post tomorrow as we will probably just eat some scrambled eggs in between preparing everything for our feast for 10 on Thursday!
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