Tip of the Month: September 2016

As the cooler months roll in, it’s time to prepare your garden and make most use of your herbs. Bye Bye Basil? Not quite, make homemade pesto and preserve it. 

To store pesto, place it in a jar. Then, coat the top of the pesto with a drizzle of olive oil. Tightly seal the jar, place it in the fridge and you can enjoy it for a few weeks. When you use some, make sure to coat the top again with some olive oil. You can also store pesto in the freezer. Just fill some freezer cubes with them and place it in the freezer for 5-8 hours. Once frozen, place the cubes into a plastic bag and store in the freezer for a month. The olive oil trick is not only for pesto but can also be used to store hummus (as pictured above).

 

So what do I use pesto for? Well, when we don’t know what to make, my family typically gathers around for some pasta with pesto (or tomato sauce). Pesto is great when served on top of Homemade Orecchiette. Want to be more adventurous? Make Waffles (pt 2) but replace the sugar with a pinch or two of salt. Once cooked, top the waffles with pesto for a savory snack. But everyday, you should eat all the colors of the rainbow; don’t only eat a green rainbow. Thus, make some Shakshuska and serve it along side some toasted bread or naan. Want to elevate your side of toasted bread/naan? Top it with pesto!


Happy September,

Stephanie

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