When the basil and parsley are this big in the garden, it’s definitely time to make pesto.
Everyone in my family makes enough pesto to last the winter. This year, because the kids are all on their own, they decided to join the pesto making ritual. So of course we made a few batches of different kinds.
Basil pesto, parsley pesto, basil and parsley pesto, etc…..
Here is a very basic and simple recipe.
Since pesto is always made to taste based on the ingredients at hand, adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, we sometimes use Romano which has a stronger flavor.
If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.
If you can get a hold of individual small plastic containers, fill a bunch of them and freeze.
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Basil and Parsley Pesto
ingredients
3 cups basil leaves, loosely packed
1 cup parsley leaves, loosely packed
2/3 cup extra virgin olive oil
2 Tbsp chopped fresh garlic (4 – 6 cloves)
1 cup toasted pine nuts (walnuts or hemp seeds)
optional 1/3 cup fresh lemon juice (2 or 3 lemons)
1 tsp fresh ground black pepper or to taste
1 tsp salt or to taste
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Add oil, lemon, garlic, salt, pepper to the blender
Blend until smooth
Keep the blender running on low, add the parsley and basil a handful at a time, blending coarsely
Add pine nuts 1/4 cup at a time, and blend. Add more olive oil & lemon if it gets too thick to blend well. Taste and blend in more salt and pepper if you like.
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Helpful Pesto Hints
Fresh herbs, especially basil, don’t keep well – the least time between picking and pestoing, the better
Pine nuts can be expensive, but much cheaper walnuts or hemp work well in pesto.
To freeze pesto, coat with a little oil to preserve the color, or freeze in a vacuum sealed freezer bag.
When you add pesto to hot pasta, oil the pasta first, or thin the pesto with some of the cooking water.
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A little more information on HEMP SEEDS.
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