Also an idea that works when I make pesto from my garden or farm fresh food — I use chopped up garlic shoots so that the garlic doesn’t overwhelm and they’re green and flavorful too. I should give you some to try out for next time. Also, have you ever frozen the chopped up basil in ice cube trays? That is easy to do and then you just throw a couple cubes into the recipes throughout the year (this works well when the garden goes ape shit!

Look forward to more on this fun venture…