Another telltale sign that frosty weather is coming and I better get a move on, is the final pulling up of my basil plants to be made into batches of pesto in the food processor.No true "recipe" used for these batches; basically it consists of garlic, basil and olive oil. I dole them into my plastic ice trays to freeze. The next day they are removed and the little dollops of pesto are zipped into freezer bags and placed on the freezer door for convenience sake.
Over the course of the winter and up until I have fresh basil growing once again in my garden, they are frequently tossed into soups and tomato sauces. *Campbells* tomato soup with grilled cheese sandwiches is one of my most favorite hot lunches. I can not help it, it takes me back to my childhood when this was a mainstay lunch in cooler weather and personally as much as I enjoy eating homemade tomato soups, I truly like this canned one too.The only difference is now I have basil pesto floating around in my soup which makes the plain good outstandingly delicious.
Such satisfaction comes from an hour or so in the kitchen on a fall afternoon preparing something that will bring loads of summer flavor later.
