Original publish date: Sep. 11th, 2010
It's that time of year when the vegetable garden has seen better days, and the final harvesting of herbs and such must take place before the garden rests for the winter. For Bill, this translates into- PESTO making time! Pesto is a tasty sauce that can be made in a big batch and stored in the fridge or even freezer to add to your dishes at your convenience. Bill has a quick and tasty recipe that fits any Pesto craving!
The recipe is as follows: Pick your fresh basil, and using a food processor, add 2 cups of basil leaves, 1/3 cup of pine nuts, 8 cloves of peeled fresh garlic, 3/4 cup of shredded parmesan cheese. Blend this all together into a nice green and aromatic paste! Then add 1 cup of olive oil and blend the oil into the paste. Store the Pesto in a jar and keep refrigerated and use within 30 days. OR store your pesto into ice cube trays in the freezer. Once they are frozen, pop them out into a ziploc bag and Voila- Pesto all winter long! So yummy!
(Check out Bill's large can of Olive Oil- a sign of a true cook!)
And we wanted to share this lovely sunset picture taken from our backyard this week.
We love this time of year! Happy cooking!