Ended Official BYC 2024 Summer Fair—Canning and Preserving Show

Entry 1
Basil pesto
The 4 oz jars stack so nicely in the freezer.


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I don’t think I’ve ever had pesto, what do you use it on? My basil usually just gets dried and sprinkled over pasta, I’d love to have more options.
Hubs and I use it in so many dishes; it’s pretty versatile. You can also make it with spinach and walnuts.
A few uses we like:
-Homemade pizza- thin crust is super good with a hearty mushroom and mozzarella.
-Great as a light pasta sauce-a wider noodle is a good contrast of color. I use about 4 ounces per pound pasta. Add a grilled chicken breast… YUM!
- Baked or grilled chicken/ch breast with pesto (added at the end of cook) or spread it on a toasted bun.
-Brioche-Apply pesto then top with a tomato jam
-some people put it in soup, but I can’t wrap my head around that.
 
I've been looking for a good recipe for dilly beans, please share 😋
From the Ball Blue Book Edition 37 (2020)

I add a bit of tumeric, and use dill seed rather than stems-they look unattractive canned, imo.
 

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