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If you have been following my Midwest Gardening posts, the weather has been the dictator of dealing with produce. Yesterday I decided to cut back my herbs as they are struggling with the heat and constant sun. It's a good thing to trim back when plants are drooping. You can keep basil inside cut and the stems put in a glass of water. Even those stems were drooping. So I decide to use everything for Pesto.
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Starting a Pesto---Pick fresh herbs, clean with cold water, discard any discolored leaves.
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I started with almost 4 cups of basil leaves. A good handful of tiny oregano leaves, some cilantro and parsley heads, avoid stems.
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And Pulse chopped this until small pieces.
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Add 1 1/2 Tbsp of white wine vinegar, and 2 Tbsp of lemon juice and pulse just a few seconds more, remove from chopper.
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Add 1 Tbsp of olive oil to your 12 garlic buds, (we love garlic), and chop as fine as you want them. I coarse chop ours.
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Combine with the greens and stir well. I'm not putting in pine nuts, these can be added to your dish when you are cooking. Remove to your clean canning jar.
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Add more olive oil until everything is covered (2 more Tbsp for this batch).
Place uncovered in the microwave, microwave on High for 1-2 min, until you can smell the herbs, and know it has reached a hot temperature.
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Cover and store in the refrigerator. This keeps for a month or two, depending on how often you use it. I use this on fish, in sauces and dishes, also in pasta salds for summer.
You can always add your dry Italian cheeses and toasted pine nuts for a traditional Pesto when you use it.
Low Sodium Pesto for the Fridge. Makes @1/2 pint or more.
3 1/2-4 cups of Basil leaves
1/4-1/2 cup of oregano leaves
1-2 cups of parsley/cilantro heads
1 1/2 Tbsp of white wine vinegar
2 Tbsp Lemon Juice (this replaces salt)
12 garlic cloves cut in half
@ 4 Tbsp of Olive oil. .
Chop cleaned herbs in chopper or by hand, add lemon juice and vinegar, chop a bit more. Move to glass jar or microwave proof container.
Chop garlic cloves with 1 Tbsp of olive oil.
Combine all. Add remaining oil until all greens are covered, stir. Microwave for 1-2 min on high, just until HOT to touch.
Seal with lid while hot. Cool, when room temperature store in refrigerator.
You can add grated dry Italian cheese and/or toasted pine nuts with this.
Excellent on bread, in pasta, in sauces, basted on meats, grilled vegetables and is a great time saver!
What's your favorite summer Make Ahead.
Thank you for your cooperation,
Sandi
Sandi
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This sounds really good, Sandy. I'll have to try that. I usually make pesto (though I'm not sure I'll have enough basil this year unless I find some generous gardener!) and try it with the other bits. I've never done it that way and it sounds like a wonderful blend of flavor.
ReplyDeleteThanks, Jeanie. It holds for quite awhile, or you can freeze in ice cube trays, thanks always for visiting. Sandi
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