PESTO TIME

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.

Gail