Gardening, Cooking and Decorating on the Prairie of Kansas

Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Tuesday, October 13, 2009

Presto . . . Pesto

Part of the rewards of growing basil are the jars of pesto that we make every fall. It is not canned but rather tucked into the freezer for those blustery winter days -- a dab in a bowl of vegetable soup (ala the French soup au pistou); a hearty helping spooned over pasta and sprinkled with Parmesan cheese. It's so good that I could eat it straight out of the jar.
It was a bumper crop this year and Sunday I got 12 jars!
This is an Outdoor Wednesday post because if it wasn't for the temperature outdoors (a frost was predicted), I would not have all of these lovely jars of green heaven -- now!

There's more basil in the garden but alas, I'm out of jars and so a trip to the hardware store for another box -- there will be at least another dozen jars of basil for the winter.

Please join Susan at A Southern Daydreamer and see what everyone is doing outside on Outdoor Wednesday.

The pesto is easy to make -- just pine nuts (or walnuts if you don't want to spend extra for the pignoles), basil, garlic, a bit of salt and olive oil.


1 3/4 cups olive oil
6 cloves garlic
3/4 cup pine nuts (or walnuts)
7 1/2 cups basil, packed
Salt to taste

Put garlic, pine nuts, salt and basil in a food processor. Process for a couple of pulses. Add olive oil and process until smooth. Pour into jars. Will last about a week in the fridge. Longer in the freezer.


Blondie's Journal said...

Oh, did I grow the basil too, Martha and I didn't do a darn thing with it. It is probably no good by now (I am not at the lake until this coming weekend), but if I am lucky, I will follow your recipe.

Thanks so much!! ;-)


My name is Riet said...

Oh that is great, making your own pesto. I love pesto.
Have a nice day

Chats the Comfy Cook said...

I think it is wonderful that you use your produce and have it for the entire year or at least, almost. That is a lot of pesto.

Patricia @ ButterYum said...

Be still my heart!

Schnitzel and the Trout said...

Love pesto and yours looks beautiful. Do you add parmesan before using it? I do not add the parmesan before freezing it, but before I use it.

Hélène (Cannes) said...

I often make pesto and I often eat it straight out of the jar ! ;o))
Have a nice day

Kammy said...

I have never had homeade pesto - looks really good !

Anonymous said...

I am envious! Your pesto looks lovely!

Schnitzel and the Trout said...

By the way---I have ordered my vanilla beans from Penzey's and can hardly wait to make your homemade vanilla!!!

Joyce said...

I see a whole lot of pasta and pesto in your future:)

SavoringTime in the Kitchen said...

I should have picked my basil much sooner because it didn't like the cooler temps at all. You must have had a bumper crop of basil to get all of that beautiful pesto!

Juliana said...

Homemade pesto, looks really yummie! Love the idea of making a bunch of it and store for the "rainiy" days :-)

Southerncook said...

You've been very busy as always. Loved this post.


Mary Bergfeld said...

Martha, your pesto looks wonderful. This was an ambitious undertaking.

Karen at Nittany Inspirations said...

We make pesto, but only for immediate use. Our basil is done. I wish I would have made batches for the winter. I love pesto and even have it in my scrambled eggs.

Melinda said...

Hi Martha--

This sounds yummy good--we have a restaurant here that uses pesto on it's chicken pizza. Love it!


Shirley said...

Pesto is one of my all time favorites. I can just imagine how much basil you had to grow to get 12 big jars!

Regina said...

Love the pesto. Yummy.
Happy outdoor.