This is the last time of the year to collect your basil before it dies down. After you’ve collected the seeds for next year (as shown on my 8/17/13 blog post) gather a bunch of leaves and make some pesto. It’s a wonderful addition to a dinner gift. A little pesto, some pasta, bread and wine in a basket makes a great house warming or hostess gift.
Pesto is so easy to make. Here is a simple pesto recipe from Ina Garten.
Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
You can store it in a glass jar in the refrigerator or put it in a plastic container and freeze it.
Wash the leaves, dry them with a paper towel and store them in the refrigerator. As long as they stay dry they will keep for a few days until you're ready to use them.
Everything is relative. And every triumph, problem, fear and experience becomes bigger or smaller depending to what you compare it to.
by HENRIK EDBERG
Pesto is so easy to make. Here is a simple pesto recipe from Ina Garten.
Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
You can store it in a glass jar in the refrigerator or put it in a plastic container and freeze it.
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| photo credit: CK Worley |
Wash the leaves, dry them with a paper towel and store them in the refrigerator. As long as they stay dry they will keep for a few days until you're ready to use them.
Everything is relative. And every triumph, problem, fear and experience becomes bigger or smaller depending to what you compare it to.
by HENRIK EDBERG
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