Pesto!

I needed basil for Easter brunch (more on that later) so bought a tub of it at Trader Joe's.

Side note: I cannot wait until my basil is actually big enough to pick.

The good thing about buying TJ basil is that it's inexpensive. The bad thing is that it starts to wilt in days. So...faced with a big tub of basil that's starting to look sad, I did the only thing I could think of. I made pesto and froze it in an ice cube tray. My boss got me hooked on this. One cube is perfect for either a single serving of pesto and pasta or added to stewed tomotoes for a yummy sauce.

Here's my recipe in all it's estimated glory:

Presto Pesto
1 1/2 - 2 cups whole basil
3/4 cup spinach
1/3 cup walnuts (unsalted)
3 cloves of garlic
1/2 cup olive oil
pepper

Put in a food processor and blend until smooth. Divy into an ice cube tray, cover with plastic wrap and freeze. (When it's frozen, pop the basil cubes out of the tray and put in a jar or freezer bag.)

Or you could always go old school and mix the fresh pesto with hot pasta. Mmmmmmm.