A hard freeze is forecast for tonight so I’ve been washing off my outdoor potted plants and rolling them indoors in my decrepit little red wagon. I’ll worry later about finding them sunshine in the walkout basement.
I just cut the last of the basil to make pesto. Basil is the first to die when the temperature hits freezing, so I couldn’t dawdle any longer. Making pesto is a pain in the posterior, but I’ll be sorry if a freeze kills my basil. The bees love the basil flowers, so I hope they can find hardier flowers tomorrow. Eventually, they’ll tuck themselves in for the winter. Where, I wonder?
My pesto recipe is to throw all of washed leaves (picking off the leaves is tedious) into a cuisinart with some olive oil and pine nuts and then whirl until it’s finely chopped into a paste. Form into balls on a plate and freeze. (My fingernails turn green….) Remove the frozen balls from the plate (sometimes I have to hack them off) and put into a bag to store in your freezer. You can toss onto hot pasta or into a marinara sauce later when you want a taste of summer time. You can add garlic and Parmesan cheese, if you want. Salt to taste.