It’s a Pesto Party!
Oct 23, 2009
It's getting chilly out there folks...that means that very soon, all that beautiful basil out in the garden is going to take a nosedive. You know what that means right? Time to make Pesto...lots of it! I started making batches last night and will continue to do so until we get a frost. Basil can suffer from cold damage at temperatures of 40F or below, so just remember to use it before it gets too cold.
Here is one bunch I picked last evening. A few different varieties mixed in there. Sweet basil is the large-leafed variety. 'Sweet Aussie' the small green leaves, 'Pesto Perpetuo' the small variegated leaves and some 'Purple Ruffles', the dark purples leaves. All basil varieties have a different flavor and fragrance so its nice to have several to choose from.
I'm not very recipe oriented when it comes to making pesto. I just sort of throw it together. Have on hand some garlic, EV olive oil, Parmigiano-Reggiano, roasted pine nuts, a little salt and LOTS of basil leaves. I use my one "as seen on tv" gadget purchase, my Magic Bullet, LOL, to make my pesto. It's all I use it for but it's totally worth it! I quarter a couple cloves of garlic, throw in a table spoon or so of pine nuts, a pinch of salt, a healthy helping of olive oil, a few chunks of the cheese, then stuff the jar full of basil. Pulse this combo (or process in food processor) until it reaches your preferred consistency. You'll just need to adjust the ingredients to reach the flavor you like best. Some prefer more or less garlic. Then, you can simply freeze portions of pesto in an ice cube tray, covered with plastic wrap. Once the cubes are frozen, put them in a freezer bag and seal. You can keep it for about 6 months in the freezer. That should keep you in homemade pesto until next spring, when you can plant fresh basil plants. YUM!