The Last Pesto of 2023

 

On its way to completion. Note: the photographer—not the kitchen—was tilted.

This morning I made the very last batch of pesto for the year. 

The. Very. Last. Batch.

As I noted when I resumed writing again, my lengthy time away and the many demands on Warren (the Symphony, the house, me!) meant the garden was ignored and neglected in its final weeks. Tomatoes fell to the ground, peppers went unpicked (not that we had a particularly great crop this year), and everything in both gardens went to rack and ruin (well, everything except a few last handfuls of the Trail of Tears black beans, because those babies were survivors). 

So how did I make this last batch? No, I did not buy basil, although I am sure I could have found some little packages of overly aged and outrageous priced basil in local supermarkets. (Yes, I just looked. 1.5 ounces for $3.99 at one store.)

No, the basil was out of this year's garden. The same one that was in shreds when I finally returned home.

And the magician who made that happen? You have to ask? Warren, of course.

While I was, ahem, indisposed, Warren did some looking online about freezing basil and then making pesto from the frozen basil. He read enough to know what he didn't want to do, then proceeded with his own simplified version: pick it, wash it, chop it, freeze it. While I remember him telling me he had done that while I was still away, when I returned home and saw two half-gallon freezer bags full of dark green stuff, my first question was "What is that?" 

This morning, on a mission to clear out our refrigerator freezer (the basement freezer is another story), I saw the basil first thing and realized it was now or never. 

I chose to make it now. 

As it turns out, making pesto from frozen basil is the same as making it fresh, without the tedious and lengthy washing and cutting. (Thank you, again, dear Warren. You really are amazing.) 

Looking just right.

And that is how the very last pesto batch of 2023 came to be. Some went to neighbors on our right and neighbors on our left, and the rest went down into the aforementioned basement freezer for another time, another meal, another day.

A very nice and savory and satisfying note on which to bring this year to an end.

End product!