We are eating a lot of this these days. Kinda tells you what did well in the garden.
It is becoming this:
Whole Wheat Pasta with Pesto.
Yummers...
Garlic Pesto
3 c. basil leaves (wash if they have been sprayed; I use a combination of curly basil and sweet basil)
3 T. pine nuts
1 clove garlic or 1/2 t. powdered garlic (or to taste)
Using a food processor, chop until blended. Mine is chopped until the pine nuts are fine little grains.
Add:
1/2 c. Extra Virgin Olive Oil
Mix until blended.
I put mine in a pasta bowl and then add the pasta to it. It seems to blend better. You can also add little butter to the pasta just before mixing it with the pesto. We put fresh Parmesan cheese on the individual servings, but you could add it to the pesto as well.
You can freeze this as well by spooning the mixture into ice trays, freezing, and then storing in a Ziploc or freezer container. When you are ready to use, set out and let thaw. Perfecta for marinara, too!
We started with a cold and wet spring which turned into a really hot and dry summer. It is weird what has and has not done well.
ReplyDeleteI also learned the hard way that one can plant tomatoes just a foot or two from where I usually do and they hate it... too much shade. Go figure.
YUM!!!... My basil was looking so sad it was getting crowded out.. I moved it and its looking better so maybe I will get a little this year!
ReplyDeleteWe have lots of basil too Matty. This hot dry weather must remind them of their Mediterranean roots. We've been drying a blend of basil, rosemary, garlic, oregano and fennel for use in Italian cooking.
ReplyDeleteDear Matty,
ReplyDeleteThanks for coming by my place again; we love pesto, too, and sneak in all sorts of greens with it (some of the family are more excited about this than others!).
I hope you're staying cool today. It's supposed to be 106 degrees here, so we'll be hiding inside more of the time!
Love,
Marqueta