Tuesday, September 25, 2007
From Seeds to Pesto in One Season
Back in May, I gathered all the basil seed packets I had and scattered them in a seed tray. They all sprouted! I shared the seedlings with whomever would take some and then I planted the rest. And they proliferated!
It was getting down into the 30's last night so we went out and gathered bags and baskets of basil and made some Genoese Pesto:
1 pound basil leaves
5 garlic cloves
1 tablespoon coarse salt
enough pinenuts to cover a saute pan
8 oz freshly grated parmesan reggiano cheese
1 cup extra virgin olive oil
stuff half of the basil leaves in the food processor and make a paste. Add the rest of the basil and repeat. Add the salt, crushed garlic cloves, pinenuts that have been toasted and parmesan cheese and process. Pour into a bowl and gently mix in the olive oil. Join us for a pasta dinner!