From the abundance of basil in my garden, I made a pretty decent amount of pesto this morning. I saved some and then used some in a creamy pesto sauce, made with heavy cream and butter. I also used Craig’s method to make Johnsonville sausage to add to the creamy pesto sauce for pasta. I also used some Sriracha sauce in with what Craigs uses in his method for making a better sausage with Johnsonville sausage. The creamy pesto sauce was mixed with wheat pasta and also chopped tomatoes from my garden.
I saved some of the pesto for later and also am saving some of the sausage creamy pesto sauce with sausage to try on a pizza later today.
I thought the fresh creamy pesto sauce with the spiced up Johnsville sausage over pasta had just the right taste for my palate.
I still have loads of basil left outside, so in the next few weeks I will have to use more to make pesto to freeze.