Yes, yes, we all know that pesto is more of a true summertime thing. But with literally rows of mature bushes at hand on Inverbrook Farm, the spreadable temptation was too tasty to resist (or let go to waste). Claire was up for an entertaining afternoon this past Thursday and hosted an afternoon of trimming and mixing. I imagine it helped to know that a hard rain was in the forecast. Find recipes here, a pesto story here, and see our fun day below.
Two of t
he orange bushelful bask
ets provided us with 14 bags of freezable pesto at the end of the day. We left out the parmesan cheese and will add that as we defrost and use the pesto. A cookbook’s suggestion . . .
It was a bit daunting to trim the leaves off two baskets full. But a cheese plate saw the afternoon through.
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