Tomorrow is a 5th Sunday and our church always has a dinner after the service so I'm making a couple Custard Pies today along with my Crockpot Pizza. Believe it or not that's all that's on my list for today! I've got to find SOMETHING else to do or I'll go crazy!!! Perhaps I'll read but geez, I've got to find something to do today!
Pulled out of the freezer some basil pesto I had made last year but to which no cheese had been added. I put some water on and when it was a rolling boil dropped in my spaghetti. While that was boiling I put some butter in my pan with some garlic salt and some pesto and warmed it all up. I wasn't feeling industrious or I would have chopped up some fresh garlic and made a little garlic/parsley/salt paste to add in just for added freshness, but oh well. I then added the spaghetti to the pan with a little spaghetti water and 1/4 cup of cheese. I was out of parmesan which is what I should have used, but had mozzarella; so mozzarella is what I used. Then I plated it up, added more cheese on top with a leaf of fresh basil. Goodness, it was simply gorgeous and delicious! What a wonderful lunch. Add your crusty Italian bread and you couldn't ask for more, except hubby said it would have been better with Italian sausage. Leave it to hubby!!!
So outside I went, trimmed my basil back and came in with a nice big bowl of fragrant Italian Basil. I have turned it into some awesome pesto, labeled the containers and into the freezer it will go for spaghetti sauces, pasta sauces, grilling, marinades, crusty bread toppings, salad dressings and as a topping for roasted chicken breasts. There are many more uses but those are my favorite. I've mentioned this before as well but I'll say it again. I freeze pesto without the cheese. I think it tastes a great deal fresher and then you have the option of using it with other cheeses if warranted.