each year i grow herbs. rosemary, oregano & basil. two of the types of basil i planted this year have outdone themselves. what are they? thai basil and lemon basil.
i planted both of them back in the spring...and today...yes in november...they are still thriving...and almost two feet tall.
perhaps they're doing so well because of the frequent cuttings i take from them. you see...when i'm cooking...i love using fresh herbs & go to the patio for them. daily. i also take cuttings to co-workers and clients. and yes...i've also cut a few branches and hung them to dry...but on monday....i made pesto.
2 cups fresh basil leaved, packed
1/2 cup freshly grated parmesan-reggiano or romano cheese
1/2 cup extra virgin olive oil
1/2 cup pinenuts or walnuts (i use pecans)
2-3 medium sized garlic cloves, minced
salt & freshly ground black pepper, to taste
1 Combine the basil & the nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
3 If you plan to freeze the pesto...transfer to an air-tight container and drizzle olive oil over the top. Freeze for up to 3 months. To serve...thaw & stir in cheese, salt & pepper. *I've even added it to hot pasta straight from the freezer & grated the cheese into the dish.
4If you don't plant to freeze the pesto...Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
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