We have had the most amazing weather the past week here in Ohio: highs in the 70s, low in the 50s and low humidity! The leaves are just beginning to change which tells me these beautiful days will get a bit nippier here soon. So, I had better begin my final harvesting of my garden.
This may sound a bit sad, like it’s the end of all of summer’s splendor but on the contrary. It’s now “Pesto Time”! Both my husband and my youngest have a soft spot for fresh basil and pesto. We always do a final harvesting of our fresh basil, make tons of pesto, package it in 1 cup portions (zip lock bags), and freeze it for a taste of summer in the middle of winter!
Now if you are not familiar with Pesto, you may be wondering what this is. It is a wonderful fresh basil “sauce” you can whip up in minutes and stir into fresh cooked pasta, use in place of pizza sauce, toss warm veggies in…..just yum. Here’s what you need.
1 cup firmly packed fresh basil leaves (no stalks please)
1/3 cup roasted almonds (or pine nuts, or walnuts)
1/3 cup shreadded romano cheese (or parmesan)
1/3 cup olive oil (I prefer virgin)
1 clove fresh garlic, peeled
dash of salt and pepper (to taste)
Place all ingredients in a food processor (or you can use a blender if you do not own a food processor), fitted with the large blade.
Now, just put your lid on your food processor (blender) and process until smooth.
Isn’t it a beautiful shade of green ? You should smell it….YUM! If you make pesto, it will oxidize quickly and it’s beautiful green color will diminish. So, quickly dump this on your pasta or whatever you choose to do with it….it is also great mixed in alfredo sauce (my daughter’s favorite)!
Tonight, I’m using it on homemade whole wheat pizza crust with fresh mozzarella and fresh sliced tomatoes. I must love my guys!