There is frost predicted for the next three mornings. If you (or a neighbor) have tenders fruits or veggies in the garden, you can cover them with an old sheet to protect them. You can also harvest anything ready to come into the house, such as tomatoes, basil, peppers, and zucchinis.
Clearly we will be eating roasted veggies smothered in pesto tonight for dinner.
I just harvested a ton of basil. Eight cups, to be exact, though there is plenty left in the garden, which I will have to cover. In order to preserve that much basil at one time, I usually make vegan pesto and freeze whatever we don’t eat right away.
To Make Vegan Pesto, you will need:
This is a basic recipe. Obviously you can double, triple, or half it as you need.
Toast the walnuts in the toaster over. I usually do this for three minutes, then stir, then a few more minutes. They burn easily, so keep an eye on them.
Add everything, including the toasted walnuts, to your food processor and process.
I made this pesto toast for myself, but my daughter came by and ate it while I was doing the dishes. Then my son came running in and asked for one too. This pesto is delicious!