Hello + Hello!
How are you my friends?
I've been enjoying the fruits of the season....have you?
Lately my hubby's selection of delicious heirloom tomatoes
has been ripening up and overproducing.
we just know they aren't all going to make it to
a red, orange or yellow state of deliciousness.
he gathered up a big bunch of
went to town making
Green Tomato Pesto!
Have you ever tried this method?
We just LOVE it!
The best part is once you've pureed up a batch....
you simply freeze it to preserve it!
We use ice cube trays.....
...it makes it simple and easy to pull a few out to make:
-soups & stews
If you've found you are going to be stuck with a
plentitude of green tomatoes....
maybe you would like to try this too?
here is the recipe for:
First, gather your ingredients:
-1/2 cup mint
-1/2 cup basil
-1/2 cup arugula
-1/2 cup dill
Chop all herbs and add to blender or food processer.
5 medium green tomatoes, cut up
1 clove minced garlic
2 T. fresh grated Parmigiano-Reggiano cheese
Blend slowly while drizzling in 1/2 cup of olive oil.
Once the mixture is to your liking
(there is no correct consistency, some like it chunky...others smooth)
pour it into ice cube trays and freeze.
Once frozen, place in airtight freezer bags or containers to be used for future recipes.
I also recommend cooking up a big
pot of pasta right then....
so you can enjoy your fresh
Green Tomato Pesto
Recipe from the late and great