I Said I was Going to Make Pesto!---Great storage tip, too!

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Quicky garden food post for a fun and quick Basil save. Our Basil plants were insisting on flowering and with frost looming every other night, I cut it all and decided to make pesto. So here is where this started.

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I had washed and trimmed the basil and set it all cut stems down in water in my kettle until I could get to it.

There are a million versions of this PESTO recipe floating around. I tweaked mine to favor our tastes.

EASY PEASY Basil PESTO

4 cups of packed Basil leaves (no stiff stems)

sometimes I add a cup or two of Parsley heads 

8 cloves of garlic (fresh or roasted)

1 cup of shredded Parmesan Cheese

2/3 cup of Olive Oil (I use first-cold press) 

1 cup of Walnuts instead of Pineolas or

 Pine Nuts which are $$$ astronomical now

1/2 tsp of Salt

2 TBSP of Lemon Juice 

which helps the Pesto keep its color

Pepper as desired-- I gave it 20 grinds on our pepper grinder.

(sometimes I add a cup or two of 

chopped Parsley heads if I have it)

Basically use a chopper---add garlic and Basil (parsley)- pulse until loosely chopped

Add cheese oil and nuts....

pulse until mixed -stirring if necessary

Then add Lemon juice, salt, and pepper.

Pulse until well mixed.

Now all this green gooey-ness is ready to pack up. I used to use ice cube trays, but with all the ice makers now---who has trays anymore? 

Today was garbage day and sitting on top of the recyclables was this clear plastic egg carton. I washed it with soap and hot water...and set it on the counter. Each half of the egg tray is two healthy tablespoons ...perfect for a serving of Pesto for 4.

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I filled them all with two heaping small spoons of goodness and packed it down. By now I was feeling a bit smug about this brilliant idea. 

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I had made 1 1/2 recipes or 6 cups of basil---and that filled the trays and the small container and enough for a hearty pot of spaghetti for supper.

How do I fold it up? I was not willing to have it open (too strong of scents) in the freezer. I folded a piece of wax paper in thirds and it was the perfect size to lay between the 'cups'. 

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I flipped it closed holding the wax paper with my thumbs, and then I closed it best I could and added the rubber bands. Once they are frozen, I may put the Pesto Pods in a bag for space...but for now it's perfect! And a REUSE REDO!

"GARDEN TO TABLE" and to the cooking pot!

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Already on the stove was a container of tomato sauce, sausage, onions and I added the last bit in the pot of the pesto...oh num! The smell was divine! 

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And the rest went in the freezer for storage of up to 6 months!

 IF IT LASTS THAT LONG!

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Garden Food: My Herb Garden Pesto

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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.

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