RecipeMuncher

Pesto is one of those things I make near the end of the season when I want to hold on to summer produce for as long as I can. Basil is starting to flower in gardens all over the place right now signaling an end to its bounty. I keep it simple. Olive oil, salt, pepper, lime juice and garlic. No cheese and no nuts. Keeping out the protein insures that it will last longer - I think! The tomato pesto I keep in a jar of olive oil out of direct light - the basil pesto I freeze. I also like sun dried (...)