|Last Year's basil crop!|
|Removing and cleaning the basil|
Over the past years, I have dried the basil out and used it over the winter for cooking. I have also seen that you can freeze it in ice cube trays to use throughout the year. I decided to make pesto. I had never tried it but always have wanted to. I think it was my unnatural fear of food processors. LOL I've had a pesto recipe with tomatoes forever and have wanted to try it. I figured this was the year to make pesto! I reserved a third of it for use over the winter.
After about an hour of searching I finally found my food processor, a Black and Decker which was won at a bar raffle about two to three years ago, There it was, sitting in the basement in a dusty box never used, still wrapped in plastic, just waiting to take off a finger or two. Well I figured nothing like the present ... and I sure as heck wasn't gonna chop up and mix all that basil by hand. I'm a hands-on kinda cook but anyone who knows me knows that if I can use a machine to do the work, I will.
The food processor had so many parts, I felt like I was putting together R2-D2 from Star Wars; not to mention the possibility of slicing yourself just trying to figure out how the blades went in! But I have to say Thank G-d that the contraption has so many safety features because if it didn't, I'm sure my finger would be part of the 2015 pesto season. Once finally put together, the Black and Decker beamed back at me as if it were saying, "Well it's about friggin' time!"
Using the processor was actually a joy. It made things so much easier. Clean up ... again watching those sharp blades ... was pretty easy too. I don't' know how often I'll use it, but at least I can say I have! One observation when it comes to using it for the recipes: when you run the processor, keep an eye on the pesto. You don't want pesto soup.
One of my besties, Jen, gave me this great cook book, Giada's Family Dinners for one of my birthdays many moons ago. It is one of my favorites and Giada's recipes are so easy to follow and make. The one pesto recipe below comes out of it. Thanks again Jen!
Basil Pesto by Giada De Laurentiis
2 cups fresh packed basil leaves
|Giada's Pesto over rotini pasta|
1 garlic clove
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
About 2/3 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender/processor still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.) Makes 1 cup.
|Saved some to dry and use over the winter|
1 cup of pine nuts
Preheat a small, heavy skillet over medium-low heat. Place the pine nuts in the hot skillet and stir them until they become fragrant and golden brown on the outside, and pale golden throughout the inside, about 5 minutes.
I found this next recipe in a newspaper years ago and have always wanted to make it. Well I finally got the chance! I had enough picked basil to make both.
Pesto Al Pomodoro (Tomato Pesto)
|Tomato Pesto and Giada's Pesto|
1/3 cup packed fresh parley leaves
4 cloves, garlic, peeled
1/2 cup extra-virgin olive oil
1 cup peeled, seeded, finely diced ripe tomatoes (about 3 medium sized)
freshly ground black pepper
Place basil, parsley, garlic, and salt in a food processor or blender. Roughly chop. With machine running, add olive oil. Shut off machine and scrap sides. Run machine again and slowly add tomatoes. Process until blended.Season with salt and pepper. Serves 6.