Several days ago my friend Kathy visited for the first time in over a month. She wanted to go shopping, so who was I to argue with that notion! However, I have not removed the photos from my camera, so you will have to settle for these photos I took last Sunday when my friend and neighbor Sally and I made pesto.
I needed a way
some of those basil leaves, so Sally and I made a plan.
I supplied the recipe, the olive oil, the sea salt, and the basil leaves. Sally supplied the garlic, the pine nuts, and all the tools and equipment, including her kitchen.
Before we begin, I'll share the recipe with you.
2 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced (about 3 teaspoons)
Sea salt to taste Special equipment needed: A food processor or blender
We began with Sally working on the garlic, while I cleaned and packed the basil. I'm not sure what it is about Sally's kitchen, but everything reads warm and yellow, and I am unable to color correct the photos in PS.
I assure you
this is NOT how I would prepare the garlic.
This is one cup of basil leaves, and I fear I have underestimated how much basil I needed.
Eventually, I got the second cup and Sally decided to use the blender instead of the food processor, since I had read somewhere that the blender chopped everything finer. Unfortunately the blender didn't want to blend. Here the pine nuts have been added to the basil.
Next came the garlic.
At this point I wanted to start over using the food processor, but Sally was very persistent.
Next it was time to slowly add the EVOO.
which Sally did.
After adding the sea salt, it was nearly ready to go in the freezer. The recipe called for 1/2 cup freshly grated Romano or Parmesan cheese, but warned to omit the cheese if freezing, which we were. Once frozen, then defrosted, the cheese could be safely added.
The recipe also indicated that the pesto darkens when exposed to air, so to store, the recipe suggested to cover it tightly with
plastic wrap making sure the plastic touched the top of the pesto. That way the pesto has no contact with air. The pesto will stay
greener longer that way.
We made three different types of basil pesto: purple ruffled, sweet, and genovese, possibly the best basil for pesto. I have three other types, but didn't use them. I have so much basil, I will never get rid of all of it.
Thanks for joining my friend Sally and me today as I took you along while we made pesto. I know this isn't a cooking blog, but we had a great deal of fun creating this treat from the garden.
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