Wednesday, September 21, 2016

Fresh pesto

I almost let the summer go by without making pesto for the freezer......which would have been crazy since I grow lots of basil in pots on the deck just for this purpose. I started on this chore the other day but ran out of olive oil........tell, me how can an Italian run out of olive oil??? To be exact, I'm half Italian.  So, more olive oil in hand I set off to make many batches of pesto this morning......until I ran out of cheese......but that was to be expected with how much pesto I made.

The basic recipe I use is from an old Sunset Italian cookbook - it doesn't include pine nuts but we love them so I add them.

Basic Pesto

2 cups lightly packed fresh basil leaves, washed and thoroughly dried
1 cup (3oz) freshly grated parmesan cheese
1/2 cup olive oil
1 or 2 cloves minced garlic (optional)  I definitely use the optional garlic
I add 1/2 cup of pine nuts

Place everything in a food processer and process until finely chopped. Use at once, or place in small jars and add a thin layer of olive oil to each jar to keep pesto from darkening. Refrigerate for up to a week, or freeze for longer storage. Makes about 1 1/3 cups.  (I freeze mine in small Ziploc bags and it lasts until next summer when fresh basil is available again - I put around 2/3 cup of pesto in a bag which is enough for a pasta dish or to use on pizza)

Not much happening on the fiber front. I did get a black chenille shawl warp on the loom and am ready to start weaving but life has been getting in the way. I have a number of ice dyed shawls to get photographed but not sure when that will happen. I've got handwoven notecards to get listed in the shop, photographs done, just need to sit down and list them. Getting a little panicked as I've got a towel warp to get on for an order and gifts and our holiday card fabric........time just flies these days........

No comments:

Post a Comment

I love your comments - thank you!