It's gotten cooler on the prairie
And cool and basil don't mix
It's time to make
All of the basil is cut and brought into the house
A big pile of basil!
And then we
This year's harvest
four pint jars
Doesn't compare with
When I had ten!
But the weather this year was cool through June
And we were gone a bit
Heading north because of
A garden needs to be tended
And I didn't tend my basil as I should.
I tried a new recipe this year
From Judith Jones
(she who was the editor for
Mastering the Art of French Cooking)
For it doesn't contain
For every 4 cups of basil, it's 3 cloves of garlic, a pinch of salt and 1/2 cup of olive oil. Put basil, garlic and salt in a food processor and puree. Slowly add the olive oil. And you have pesto!
Nuts and Parmesan can be added when you're ready to use it -- or not! It's more delicate if "not"!
We also pour a little oil on the top -- it keeps the pesto greener!
Four jars in the freezer will bring summer to our winter table. To use with pasta, perhaps store bought roasted roma tomatoes, and a dollop in vegetable soups or minestrones.
It's a right of fall -- the making of the pesto.
It's also Sunday and I'm joining The Tablescaper for Seasonal Sundays.