The basil in my garden is reaching its zenith and is starting to flower. This is time to harvest the plant but what to do with a large bunch of basil? I say make pesto and use it all week, start out with a lovely pesto pasta with fresh peas, add some potatoes and mayo to the leftovers for lunch or serve the pesto as an appetizer over oven toasted french bread–I also love adding it to salad dressing— the possibilities are endless! You can also just pulse the basil and oil together and freeze the basil for later use!
Pasta with Pesto and Fresh Peas
- 1 box of rotini pasta
- 1 cup pesto
- 2 cups fresh peas (put peas into a bowl with boiling water for ten minutes to partially cook them)
For pesto makes 5 cups:
in food processor put