putting up pesto...

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.  

the ingredients...
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.

pesto pizza...

i wasn't really sure what we were having for dinner tonight (didn't plan a thing) and while looking thru one of my fresh cookbooks...came across this recipe for 'just like pauline's pesto pizza.  that's what i'll make!!!

i keep a supply of homemade pesto in my freezer...and i ALWAYS have cheese.  good thing i picked up a pizza dough when i ran thru trader joe's at lunchtime today.  

the pizza is SIMPLE!!!  dough.  cheese.  pesto.  *though i did add a touch of red sauce...and a thinly sliced shallot.  it doesn't get much simpler than that...unless you're talking pasta & pesto.  but...that's another one of my 'go-to' meals.  

the most difficult part of this dinner was grating the parmesan cheese.   mrchazman happened to walk into the kitchen when i was telling him how i had to be VERY CAREFUL so i wouldn't lose a knuckle.  he said...you should use the holder for that slicing thing you have.  i'm like...the mandoline?  PERFECT!!!  

the cheese was grated lickety-split  and added to the pesto...along with a bit more olive oil.  *when you prepare pesto for freezing you don't added the cheese.  the pesto is brushed over the hot pizza when it is removed from the oven. 

dinner is served!
dessert? 
vanilla cupcakes & strawberries.