If there is one fall tradition I uphold above all, it is making and freezing pesto. Pumpkin spice lattes we can take or leave, but we simply cannot be without multiple batches of homemade pesto as we head into winter.
I keep an eye on the frost warnings, but generally I harvest my herbs during the last week of September. All the basil is set aside for pesto – and a good bunch of the parsley and oregano, too. We like variety in our pesto; it makes up for the fact that we are decidedly unvaried in our use of the sauce. Yep, you guessed it: pasta. I am the mother of three children, after all.
Pizza closely follows pasta as a vehicle for enjoying homemade pesto. There’s hardly a winter pizza we make that doesn’t take a spoonful of the sauce, like this Brussels Sprout, Walnut & Pesto Pizza. Ohh, la la.
Here’s how my autumn pesto blitz goes down, plus a recipe for a new favourite: Oregano Hazelnut Pesto.