At some stage most veggie growers have to deal with the question – how do you deal with the surplus?
I have just 16 square metres and I STILL get a surplus. This is great really, gives me chance to share with others (who don’t mind odd-shaped veggies or ‘lacey’ green leaves) and some left over to preserve.
I’ve done well at the allotment this weekend.
Another good picking of cucumbers to pickle. Plus a nice bunch of sweet basil for a little jar of pesto.
So in today’s post I’ll concentrate on the pesto. I started with a bunch of Sweet Basil but I also had a surplus of parsley which I decided to mix with the basil. The basil had been going to seed giving it a much stronger flavour so I was quite happy to add the milder tasting parsley to boost the quantity of herbs required for the recipe.
I assembled the simple ingredients for this recipe. You will see that the recipe also requires parmesan cheese but I add the parmesan just before I use the pesto. I read somewhere that the pesto keeps a bit longer if you do that.
And here is the result of my labours of the morning, three jars of pickles and one little pot of pesto. The joy of this is the fact that I produced so many of the ingredients myself (with Mother Nature of course).
What I didn’t mention is that I have a small red pepper plant growing on my balcony and I also added the peppers to the cucumber and onions in the pickle but they are obliterated by the labels. Nothing is wasted in this house.
I will store my little jar of pesto in the fridge as we are at the height of summer here in Brisbane. I plan to use it within the week, spread over a slice of crusty bread, drizzled over sliced tomato and mixed through a nice bowl of pasta with a good grating of cheese.