In the garden, basil is one of those plants that can be kept from bolting 'prematurely' ... i.e. before the gardener wants it to bolt. Just keep cutting it! Tonight I made another big batch of basic basil pesto and froze it in big blops to use in soups and sauces.
By "basic" I mean just the essentials:
basil + garlic + salt and pepper + olive oil
All zinged up in the food processor!
The recipe for basil pesto is not a critical one. Make it to your own personal taste, depending on ingredients on hand and how it will be used. For my frozen pesto I go heavy on the garlic and light on the oil, making a more chunky paste. I prefer not to include cheese in my frozen batches. I'd rather add some nice grated parmesan or romano at the actual point of cooking ... along with a few toasted pine nuts, walnuts, or sunflower seeds.
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