And lots of it…the basil started to bolt a little, so i chopped it down and made a huge batch of pesto. Most of it will get frozen since there’s only so much pesto one can eat in a week! I’ll spread it out on a cookie sheet lined with parchment paper, so it freezes in a thin layer. Once it’s frozen, break it up into smaller useable portions, and bag it for freezer storage.
The green beans are coming in very quickly as well: those are for dinner next week.