well, tis the season and i'm going to be cranking pesto out like a mother from no other, and i'm looking for ideas
i have the following left over after i made hot sauces, dried, etc...
purple cayenne
red cayenne
some fatalli
some choco hab
7 pot SR orange
7 pot SR chocolate
choco reaper
cubanelle
assorted green peppers (nothing ripe, bells, sweet, marconi)
peter orange
halabenero
big black mamma
and some kind of cheery pepper. good flavor some heat
also have some Enjoya peppers that i bought from the store because i wanted seeds.
herbs i have
French taragon
rosemary
curry
oregano
lemon thyme
english thyme
basil (of course)
flat leaf parsley
garlic chives
another thing ive heard people use are peanuts, i normally use walnuts or if i'm feeling extra spicey i'll go and splurge for pine nuts thoughts on that?
i know i'm going to make some cayenne for sure, and maybe even a cubanelle / green pepper blend, but i got a bit of basil (around 6 plants) so i'm going to experiment and freeze pucks need to before the dreaded cold ohio weather starts to take its toll on us.
i have the following left over after i made hot sauces, dried, etc...
purple cayenne
red cayenne
some fatalli
some choco hab
7 pot SR orange
7 pot SR chocolate
choco reaper
cubanelle
assorted green peppers (nothing ripe, bells, sweet, marconi)
peter orange
halabenero
big black mamma
and some kind of cheery pepper. good flavor some heat
also have some Enjoya peppers that i bought from the store because i wanted seeds.
herbs i have
French taragon
rosemary
curry
oregano
lemon thyme
english thyme
basil (of course)
flat leaf parsley
garlic chives
another thing ive heard people use are peanuts, i normally use walnuts or if i'm feeling extra spicey i'll go and splurge for pine nuts thoughts on that?
i know i'm going to make some cayenne for sure, and maybe even a cubanelle / green pepper blend, but i got a bit of basil (around 6 plants) so i'm going to experiment and freeze pucks need to before the dreaded cold ohio weather starts to take its toll on us.