Being gone for 10 days in August allowed our garden to go crazy. With Bill and Rosie off together on a business trip (her first!!), Theo and I took advantage of the lovely day to harvest some bounty.
We got giant squash and 16 (count them 16) cups of basil leaves.
Of course, that much basil calls for some serious pesto preparation. Theo and I took turns adding ingredients. Our recipe turned out to be a little creative because I didn't have enough of most anything in the house to make 5x my normal pesto recipe. For nuts we used almonds, pecans, cashews and pepitas. For garlic we used some fresh, some roasted giant garlic I happened to have on hand and some whipped garlic from Lebanese Breeze.
Theo adds in the first layer of basil for a lovely stratification of ingredients (if that looks to you like a lot of salt on top, it is. I got a little confused in my converting).
After a thrilling time mixing the ingredients, we scooped out the pesto into 1/4 balls for freezing.
Now, we have a large bag of summer sunshine ready for those cold gray days ahead. As a bonus, we really enjoyed our time together as just two, and I got some good sidewards homeschool math and problem solving into the mix.
Next project: doing something paleo with those giant squashes.
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