Are you as sick of Summer as I am?
(No Hate Mail. I’m melting.)
Is your cup (and garden) runneth over-ing?
Not sure what the hell you planted last spring- or why you planted so much?
Did the 16 varieties of zucchini sound like a good idea at the time?
Have you encountered apocalyptic scourge by pests that you’ve only seen fictionally illustrated in children’s fairytales?
Did someone talk you into growing your own limes because Margaritas are so yummy, but forgot to tell you they take 4 years to mature and the tequila’s chilling?
Join the team!
We’re all staring blankly at the weeds (and our hopelessly optimistic deep winter dreams) and popping Tylenol for back aches.
Rototillers seem like a worthwhile investment at this point. We’ll re-think our enthusiasm for next year- but we won’t, will we?
It’s a party! And it happens EVERY. Damn. Year.
So, come on, snip those veggies, cut those pansies, harvest that crop!
And if you can’t consume it all, or your neighbors are rethinking their sweet springtime ‘over-the-fence’ pleas for sharing by walking the other way when you approach with an armful of Basil, then chop it, dice it, can it to within an inch of it’s life!
Let’s see just WHO keeps walking.
- 4 cups fresh basil leaves- washed and dried.
- 2 cups (about 7 ounces) of pine nuts (walnuts may be substituted)
- 1 1/3 cups grated Parmesan cheese
- 1 1/3 cups olive oil
- 4 teaspoons lemon juice
- 4 teaspoons minced garlic
- 4 ounce jelly jars
- Prepare the jars as directed.
- Divide all of the ingredients into 4 batches.
- In a food processor blend each batch and remove to a clean bowl.
- Divide the total mixture between 6-8 4ounce jelly jars and top with more olive oil.
- Seal the two piece jar lids.
- Refrigerate and use within 1 week.