The frost surprised us this year. Granted it came almost to the day of the USDA hardiness zone prediction, but that’s the first time in three years it has been so on time. 

It took out three of our fat Sweet Genovese basil plants that we were hoping to make pesto out of. We were only able to prep one plant but got about 10 cups. We freeze it in mini muffin pans and once frozen, take the “pesto pucks” and put into a ziplock. Sure makes for great memories around February.

We didn’t have any pine nuts so we substituted hazelnuts instead. I always have them on hand. They are the “nut of my people” (Oregon is the second largest hazelnut producer in the world next to Turkey). And it made for a special pesto.

Now we have some sage and thyme that are still hanging on after the frost… what to do?