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!

3 comments:

Katy said...

Do you freeze some of it to hold you over until next year? Or do you smear it on absolutely everything to eat it up? I don't think I have enough basil to make this--note to self: Plant tons of basil next year!

Kurt Knudsen said...

It freezes really well. Too bad you're not closer I just took a garbage sack full down to feed the chickens.

Ann said...

Brendon and I are going to make some with our basil this week too! Except we will be using Asiago. mmmmmm...