di reston
Sous Chef
We make our pesto with mortar and pestle to get the best result - it's what most people do, and it doesn't take very long, so we usually make it fresh to use at the most within the week. Put into a sterile jar with a layer of olive oil on the top, and it keeps very well in a kitchen cupboard. We make mixed vegetables and other things in the same way, or in wine vinegar, and it works very well, stored in a cool place. Bottling is a favourite way of preserving garden produce here, it's part of the culture. Even in the towns and cities, the supermarket shelves stock lots of bottled items, as they reckon it has better keeping properties than freezing, and the food isn't affected structurally as it can be when frozen. I'm perfectly happy to be proven wrong, but that's what we do over here.
di reston
Enough is never as good as a feast Oscar Wilde
di reston
Enough is never as good as a feast Oscar Wilde