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.

Saturday, October 12, 2013

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 

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 


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

olive oil

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.   


Madonna/aka/Ms Lemon of Make Mine Lemon said...

I have made pesto a couple times this year. I don't know why I did not make it more - it is so delicious.

Bernideen said...

Love having basil on hand and 4 jars will go a long way!

Gardener on Sherlock Street said...

Looks good. My hubby's not a pesto fan so I stopped making it. I do blend my basil leaves with a little olive oil and maybe a touch of water and freeze it in an ice cube tray. Handy to put a tablespoon of basil in a recipe later.

Entertaining Women said...

Thanks for the inspiration and the recipe. I've never basil, but there's always a first time. Cherry Kay

Judy Biggerstaff said...

Perfect, I would love to make pesto, and cooking with basil. It looks so good.

Lady of the Manor said...

I love homemade pesto and this recipe sounds so good! I'll be harvesting my basil very soon and will give it a try. Thanks for the idea!!