My basil plants have certainly served their time this year. With all of the rain we’ve had, though it has been a pleasurable attribute to the season making the temperature much milder than normal, my tomatoes suffered greatly, and my squash literally washed away, and my sunflowers were most unhappy. The only plants that really seemed to thrive were my Marigolds and Basil (which is odd because I have always been under the notion that basil plants prefer dry feet.. ?). But, “Ca La vie” in the world of agriculture; your success is entirely relient upon the characteristically fickle weather.
Today I would like to post about the very simple process of making pesto. Few Ingredients are required, and only a small amount of time is needed thus (as long has you have food processer), this is the simplest and one of the most elementary recipes that should be in eery gardeners cookbook.
Late Summers Pesto
- 2 cups of fresh basil leaves (two heaping handfuls)
- 1/4 cup of walnuts (some prefer pine nuts)
- a heaping tablespoon of minced garlic (varied upon preference)
- 2/3 cups of extra virgin olive oil
- 1/2 cup of grated parmesan cheese
- 1/8 teaspoon of salt
- 1/8 teaspoon of pepper
- Be very diligent about examining each basil leave being sure to discard any bugs, bug bitten or root leaves.
- Separate the stems from the leaves
- Rinse and spin leaves in a salad spinner twice! (Didn’t Cael do a good job?)
- Stuff two heaping handfuls of basil leaves into your food processor bowl.
5. Add garlic
6. Add nut
7. Give it a good pulse (30 – 45 seconds)
8. It should look coarse and unappealing.. 😛
9. Add half of your oil; pulse four or five times. Add remaining oil.
10. Pulse again for longer segments (5-10 seconds at a time) until smooth.
11. Add your cheese; continue pulsing for longer segments just until smooth again.
12. Contrary to what this photo tells you, this recipe actually makes 1 1/3 cups of pesto.. not 2/3 cups.
I use recycled jars I’ve collected to store the pesto in. I don’t worry about sealing or freezing because I use it up so quickly! I’ve read that a good method to saving pesto is pouring it into ice cube trays and freezing them. Once they are frozen, pop them out into a freezer bag. Be sure to date when your pesto was made!