Skip to main content

Pesto season

You may think it's summer vacation season, or baseball season, or mosquito season or, if you're in the southern hemisphere it could be the freezin' season. But here in southern West Virginia, thanks to nearly perfect growing conditions lately, it's pesto season.

As much as my mouth (still) hurts (so bad I can barely eat), I can ignore the pain when I'm cooking. So far today I've made lotsa pesto and an apple cobbler, and there's a dish of fresh corn pudding in the oven. I suppose anything – knitting, cardmaking, reading, weeding, fill-in-the-blank – would distract me, but today I was in a cooking mood.

Good thing, too, since the basil plants were beginning to flower, I'd already harvested the apples and a neighbor dropped off four ears of corn yesterday.

What's that? You've never made pesto? As condiments go, it's pretty easy-peasy. It's best (as always) to have all the ingredients ready to go before you get started. You'll need a food processor, and a salad spinner helps to clean the basil.

The ingredient list is pretty simple:
4 cups washed and dried basil leaves
6 cloves garlic
3 oz. parmesan
1 tsp. salt
1/2 cup pine nuts, toasted
1/2 cup olive oil
These leaves were snipped from 14 plants. I'm not sure how long it will take before there's enough new growth to make more, but I guarantee I won't be running out of basil before September. I have, perhaps, planted too much. Ahem.

Let the parmesan come to room temperature.
The first of this year's garlic.


Whirl the cheese and garlic in the food processor until it looks like this.
Half a minute or so ought to do it.

 

With the motor running, add the salt and pine nuts, and then the basil leaves, a few at a time, until it's all smooshed up. It will be dark green and slimy looking, kind of like a thick green smoothie.

Slo-o-o-o-owly add the oil. Not slowly like when you make mayonnaise, but you don't want to dump it all in at once, either. Keep whirling until it looks like, um, pesto! Which won't take long at all.

I make pesto in batches, because my food processor is a countertop (little) model. If you're lucky enough to have a 12- or 14-cup vessel, you could easily double this recipe. I had 10 cups of basil leaves to start with, and made three batches. Each
batch got dumped in a bowl and then when I was done I mixed all of it together thoroughly before I spooned it into jars.

Pesto freezes beautifully, as I'm sure you know, and once thawed it will keep in the refrigerator for a couple of weeks.

But seriously … who lets fresh pesto sit around in their refrigerator that long? Heh.



Comments

Winnie said…
Thanks for the recipe. I have made it it the past, but never with measurments. Your basil is amazing looking. Mine is looking good..Probably a few more weeks until the leaves are that size though. I made pesto last time with walnuts as I couldn't get pinenuts...Works great too. Tip from Jacques Pepin from his show.

Popular posts from this blog

YES!

Update on the water: the circuit breaker tripped, either due to a power surge when the electricity came back on last night OR when lightning struck in the area. My neighbor's electric fence control box got hit in the same area. He was able to reset the circuit breaker for us and we have WATER! I think I'll go do a load of laundry. Heh.

And the winner is …

Kitten with a Whiplash, who left two comments and it was the second (which had nothing to do with the contest) which won the prize. Congratulations, and since the Kitten was the only commenter who expressed any interest in actually winning it, I'm so glad the Universe took care of it. Heh.

What a weekend! But first, how was yours? I hope you did some fun stuff and got some necessary stuff done, as well. It's all about balance.

Saturday was our fun day (but we had to drive, drive, drive to get there and then drive, drive, drive home again, all in one day, boy was I tired). We went to my husband's granddaughter's first birthday party. In addition to a sweet little doll, suitable for ages 0+ (meaning it has no parts that will come loose, and do you know how difficult it is to find dolls for babies when you live in the Middle of Nowhere?), I made her this:


I haven't sewn anything in a month of Sundays, so was a little apprehensive about finishing it on time, but this p…

It's all about the food

The dieting portion of this blog is temporarily suspended. Continue reading at your own risk.

If you’re going to throw a party, be sure to have good food and plenty of it. That’s my daughter’s philosophy, and I think it’s pretty good advice.

The members of the group who will be here Thursday night are middle-aged and older, so I think mostly traditional appetizers are in order. We’ll have Swedish meatballs and those little sausages cooked in a sweet-and-sour sauce, along with artichoke dip, hummus with vegetables and crackers, a bowl of cinnamon-spiced nuts and a fruit pizza.

Cupcakes are on the menu. Cupcakes sure seem to be popular these days – Google Blogsearch came up with 1,181,447 hits and amazon.com is selling a boatload of cupcake cookbooks.

Mine are plain old chocolate, and will be decorated with the words “Yes We Can” on top. I think some will be iced in blue and some in white, with red lettering.

I’m also making pig candy. I first had this at one of my daughter’s Oscar parties s…