Tuesday, November 6, 2012

Presto! PESTO!

This has gotten to be an annual event for me -
the Hurricane Harvest of the Basil.

The day before a hurricane comes,
go out to your garden and pick all of your basil.
I had about 6 quarts basil leaves, 
medium pack, give or take.

Wash basil.
Tear off leaves.
Dry on a gaily striped kitchen towel.

Here's my "recipe:"
My processor can't handle 6 quarts at a time,
so I made the recipe three times.
Makes 1 quart of pesto.
Adjust ingredients down 
for non-institutional amounts.

2 quarts basil leaves
10 garlic cloves
2 cups grated Parmesan
 1 1/2 cups pecans
1 1/2 cups olive oil
(I use Extra Light Bertolli's Olive Oil
and I like to call it E.L.B.O.O. .)

Process away, gradually adding ELBOO.
Give it a few grinds of salt, to taste.

I enlisted Mr. Hawthorne's help 
with grating the cheese.

The view outside.

Rosie makey messy.

Actually, this particular storm
wasn't even Hurricane Sandy.
She was on her way however
and I had to harvest the basil.

Rosie cleaney.

Ta daa!!!!
Enough pesto to last us until next year.

You can make pesto baggies
or spoon the pesto into ice trays, freeze,
then pop into freezer bags.

No comments: