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Basil kitchen extravaganza was a success! I made a good portion of pesto, made some pesto pasta with mushrooms, tomatoes and broccoli for lunch, froze what was left into little cubes and then later popped them into ziploc bags for storage (the brother is thinking of using it for seafood pesto pasta for christmas dinner).

Then, basil cookies two ways – sweet lemon basil and savoury basil parmesan. I used my trusted shortbread recipe and mixed the basil in by blending it together with the sugar and lemon zest before creaming it with the butter. They were delicious, crispy and crumbly. The basil adds a real fragrance to the cookies and the citrus is a lovely compliment. And they’re disappearing fast (I am eating one as I type)!