I made 3 quarts worth of collard green pesto a month ago, and 6 quarts last weekend. I used the same recipe as before, but added a big bunch of basil (from the garden) to the garlic and green olives.
Holy bejezzees, we have enough basil and collard green pesto to last a year or two.
I could trim a stack this big every other week. I never knew that collard greens were THIS productive. And we only have 6 plants. I *almost* bought 12.
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