Last weekend while I was far away.
We came very near to an unseasonably early freeze.
Which can only mean one thing.
Time to get serious about making basil pesto!
Every year I think I’ll get to it all along the way.
Instead I just go into the garden
And cut the basil that I need.
Then late in the season
I pick an afternoon
And make pesto.
That yummy herb paste
That can be used in well…everything.
My habit it to make several batches.
Freeze them in ice-cube trays.
Then place the frozen cubes in a freezer bag.
Whenever you need a bit of basil flavor
It’s right there – ready to go.
I’ve also been known to open up the bag
On a particularly frigid winter day.
And breath deeply.
The smell of fresh basil will take you back
To the heat of summer.
My preferred location!
I use the recipe of a family friend, Liz.
Whose daughter, Mary, is also a friend of mine.
Liz’s Basil Pesto
3 C. packed fresh Basil leaves
1/3 C. grated fresh Parmesan Cheese
3 cloves Garlic
6 T. Toasted Pine nuts
4 – 6 T Olive Oil
Juice of 1/2 Lemon – keeps it bright green!
Pulse 1st 4 ingredients in food processor or blender.
Pulse and scrape sides until well chopped.
How smooth or chunky is a matter of personal taste.
I like chunky.
Then slowly add olive oil.
Stir in Lemon juice.
Freeze in ice-cube trays sprayed with non-stick cooking oil.
When completely frozen remove from tray to freezer bag.
There you have it.
Summer in a bag.
I grow Basil everywhere.
In the ground.
In pots outside.
In pots inside.
Never want to be without the stuff!
About a month ago I started my indoor pots.
The plants are only a few inches tall now
But by the time the outside basil freezes
The inside basil should be well on its way.
Happy in the south-facing window
Of my toasty warm 2nd floor office.
I’ll also bring in the pot I had upstairs last winter
Which has loved being outside all summer.
I wonder how long a basil plant can live.
We are about to find out!
Hope you are enjoying these cooler days.