A Rite of Fall -- Making Pesto!

It's gotten cooler on the prairie

And cool and basil don't mix

It's time to make 

pesto!

All of the basil is cut and brought into the house

A big pile of basil!

And washed

And then we

make pesto!

This year's harvest

four pint jars

Doesn't compare with 

2010!

When I had ten!

But the weather this year was cool through June

And we were gone a bit

Heading north because of

grandgirl Lucy!

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)

It's simpler

and lighter

For it doesn't contain

nuts.

Just

basil

garlic

olive oil

salt

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.