2016 Cultivating Gratitude: And Basil

pesto    I made pesto today!  I decided to quit letting the thigh high-basil go to waste.  After all it worked so hard to come up from the seeds that fell from last year’s plants.  Volunteers my mother-in-law would have said.  I’d put it into salads and in marinades for meat but it grew back faster than I could use it.  I offered it to friends.  No one wanted the lonely little weed.  tall basil

Of course I had to go to the store for parmesan, walnuts and other ingredients.  But I made pesto in my food processor.  I spread it on chicken breasts and baked them, then used the leftovers in pasta the next evening (with a little more pesto for flavor).

I read somewhere that you could freeze pesto in ice cube trays and then have them to drop into soups and stews in the cold winter months when no basil is growing outside your kitchen window.  Sounded like a good idea except I didn’t own any ice cube trays anymore.  Back to the store. 

Let me see, the basil comes up each year in the cracks of the sidewalk so it is free, but I go to the store for ingredients to make pesto and then again for ice cube trays to freeze it in – maybe I should have let it go to waste.  Naw.


About peggylchambers

Peggy Chambers calls Enid, Oklahoma home. She has been writing for several years and is an award winning, published author, always working on another. She spends her days, nights, and weekends making up stories. She attended Phillips University, the University of Central Oklahoma and is a graduate of the University of Oklahoma. She is a member of the Enid Writers’ Club, and Oklahoma Writers’ Federation, Inc. There is always another story weaving itself around in her brain trying to come out. There aren’t enough hours in the day!
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2 Responses to 2016 Cultivating Gratitude: And Basil

  1. slmcpartland says:

    Love basil!!I never use ice cube trays..I just put small blobs on wax or parchment paper n freeze em… but I know how you feel…lol


  2. Thanks for the great idea, Shanon.


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