V.20 No.38 | 9/22/2011
A happy problem for season-end basil and corn
By Ari LeVaux
When I want to store large amounts of basil, I don't make pesto. Instead, I prepare a bare-bones mixture of pureed basil, olive oil and salt, which I freeze in jars. If I want to make pesto at a later date I can always add pine nuts, cheese and garlic. But I can't remove those things from pesto if, in the middle of winter, I decide I want homegrown basil in my Thai coconut green curry.
NEWSLETTERS Great Alibi stories, events and deals delivered to your inbox each week. No fooling!
Shift Dance Festival at VSA North 4th Art Center
Cerrillos Station Farmers Market at Cerrillos Station
Leftover Soul • vinyl dance party at SisterMore Recommended Events ››