my basil is doing quite well and last week i was able to transplant it into the LG. there are nearly 40 plants, plus a few left in the cold frame, which is much closer to the house, making it easier to dash out for a few fresh leaves.
however, the big hold up on the commencement of pesto fever is pine nuts. as in~ they are hard to find locally and inexpensively. i was holding out for Sam's Club, but in the end Wegman's came through. (with a little help from a friend)
so now I'm all set to go~ and can hardly wait! my cherry tomatoes are not ready yet, but I'll start making fresh pesto anyway, and just enjoy them with noodles. yum!
Pesto
1 or 2 plump garlic cloves
3 T pine nuts (can use ½ walnuts)
3 cups loosely packed basil leaves (stems removed, leaves washed and dried)
½ cup freshly grated Parmesan cheese
2 T Romano (i usually omit this)
2 T soft butter
½ cup olive oil
in food processor~ process garlic, salt (tiny bit) and nuts until finely chopped. add basil and olive oil. when smooth add cheese and butter and process just to combine.
can serve fresh, or freeze for later. (i freeze mine in ice cube trays)
3 T pine nuts (can use ½ walnuts)
3 cups loosely packed basil leaves (stems removed, leaves washed and dried)
½ cup freshly grated Parmesan cheese
2 T Romano (i usually omit this)
2 T soft butter
½ cup olive oil
in food processor~ process garlic, salt (tiny bit) and nuts until finely chopped. add basil and olive oil. when smooth add cheese and butter and process just to combine.
can serve fresh, or freeze for later. (i freeze mine in ice cube trays)
1 comment:
Oh, Baby! You are so speaking my language! Homemade pesto from your own basil--you rock!
Blessing!
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