The warm weather is over. If you grow herbs, it’s time to harvest or transplant your tender ones into pots to bring inside.
One of the tenderest is basil. It also is one of my favorites. For many reasons, I don’t have much of a garden any longer. However, this is one plant I grow in a clay pot in warm weather. It’s especially flavorful with fresh summer tomatoes.
Another tasty use for basil is in pesto. There are many recipes for this sauce, all basically the same: basil leaves, salt, garlic, pine nuts, olive oil, and Parmesan cheese. Through the years, I’ve simplified it and altered some ingredients.
2 cups fresh basil leaves, loosely packed (you can use parsley leaves for half – not as strong a basil taste, but good)
1 or 2 garlic cloves, crushed (Since Patti is allergic to fresh garlic, I use garlic powder – 1/8 teaspoon equals 1 clove of garlic)
½ cup plus 2 tablespoons extra-virgin olive oil
½ cup Parmesan cheese, grated
You can use a food processor or a blender. I use a mortar and pestle. It’s a lot of work, but easy to clean. Combine basil, garlic, and about half the oil. Process or blend until smooth. Then slowly add the remaining oil. If you want it thinner, add a little more oil. Using the mortar, I first crush the leaves, and next add garlic and crush some more. When they’re well blended, pour into a small mixing bowl and add the oil.
If you’re going to use the pesto fresh, mix in the cheese until well-blended. Pesto freezes nicely without the Parmesan. Do not freeze with the cheese added. Cheese doesn’t freeze well. After you’ve thawed pesto, you can add in the Parmesan.
This pesto is wonderful when mixed into cooked pasta.
Enjoy and stay safe!
If you have suggestions or questions for this column, please contact me either through this newspaper or directly at guthrielarason@verizon.net.
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