©2009 Amuse-bouche for Two
Making pesto in mid-July has become a tradition in our house. Our first batch this year, which rendered about 96 servings, sans the pine nuts and parm, was frozen in ice cube trays and then transferred to large freezer bags for storage. This will cut down on waste and carry us through to the next growing season.
I estimate that we have about two more batches to make. The trick is to stagger the growing season so you're not overwhelmed. It can be scary to see a mature basil plant start to flower when you're not ready to pull out the food processor or you don't possess the energy to literally nip things in the bud.