I belong to a CSA. We aren’t guaranteed to get herbs in our weekly share (you pay extra for a “herb share”) but every now and then the farmer will toss in some herbs if he has a lot. Last year we got dill and parsley and rosemary. This year we so far we’ve gotten parsely, and basil, and basil again, and now, basil the third time. In each case, it’s an enormous buundle you can just barely get your hand around. I guess it’s been a good summer for basil.
So here I am with my third bundle of basil in three weeks, trying to figure out what to do with it. The first two bundles were used in various cooking but most of it went into two batches of pesto. I had also previously made pesto from garlic scapes. So minus what I ate fresh already, at the moment I have 6 half-cup chunks of pesto in my freezer, all vacuum sealed and good for at least a year. And I’m not longer really in the mood for pesto.
In case anyone finds it important: When I made the two previous batches, I couldn’t get pignoli nuts before the basil started to wilt, so I used walnuts I had on hand. Now, I have pignoli nuts.
My options as I see them:
I could dry it – it’s been humid but I do have a dehydrator.
I could puree it and freeze it in those tiny cubes like you get at Trader Joe’s (I saved an empty container)