Can't keep up these days. But here are a few pics from recent weeks.
We had a pesto making party with the bountiful community garden basil. We processed armloads of it, as Susan demonstrates.
We pulled off the leaves and rinsed them, then chopped them up with garlic, nuts, lots of olive oil and salt. Had two food processors going.
Discovered that half pine nuts and half walnuts gave the best taste (IMHO).
Altogether we made 22 quart size ziplock bags full. Shared it with 10 families. I put several bags in the freezer. We've been eating it on everything.
They have been tipping over lately as the seeds get bigger and the stalks get weaker, so I chopped them down today and set the heads to dry on the porch.
That's all for now. It's way past my bedtime.