We have gobloads of tomatoes and basil so we decided to make the obvious: gazpacho and pesto. Here are some shots from the evening : )
I used this recipe with probably a lot more basil leaves than 2 cups!
Since the recipe made a ton, we froze most of it in Mazen’s baby food trays for long-term use.
Love that this one has a lid:
This one worked too though
And this jar was put in the fridge and used up in 3 days!
Next up: gazpacho. No blender cleaning necessary!
We used our standard recipe as a base – with lots of roasted red peppers.
Dinner the next night: pesto rolls with chilled gazpacho with avocado + chickpeas