I harvested a huge amount of basil and parsley today and made pesto. Made basil-parsley-walnut (our favorite) and a smaller batch of traditional basil with pinenuts.
Also harvested a ton of Fairy Tale eggplant today and smoked them on the grill to make smoked eggplant dip. I got the skins peeled and seeds removed, and pulp chopped. Tomorrow will add garlic, lemon and olive oil. We freeze this in smaller portions...when it comes out of the freezer, we add a little greek yogurt and some fresh dill or mint. It makes a wonderful dip for some nice crusty bread.
