Bumper Crop
Posted by Rebecca Teti in Food on Thursday, August 21, 2008 2:42 PM
Can someone tell me how it got to be mid-August so fast? So many big projects intended…and only one of them accomplished—which I guess means the kids & I have had a good summer, right? (Say “Right.”) One project I’m resolved to accomplish between now and September is reining in a mutant crop of basil which is taking over my garden (even intimidating the mint, which is not a shy plant, as you gardeners know). My friend Shandra to the rescue: she sent me her recipe for pesto, which she taught me can be made in massive batches and frozen in ziploc bags for use year-round. Hurrah for Ziploc, since I’m a little intimidated by canning, although my mom always put up peaches and my grandfather’s chili sauce. Danielle freezes blueberries. And you? What are you growing or picking that you’ll make use of all year? Share your easy ideas, your encouragement…or just brag a little.
Update: Here’s my friend’s recipe, for those who’ve requested it here and by email. It’s flexible, so you can adjust according to how thick, thin or garlicky you like it.
2 cups basil leaves tightly packed
4 cloves garlic (big ones if you like garlic), smashed
1 c. pine nuts (roast them if you want to do more work)
1 c. parmesan
1 c. olive oil
Put basil, pine nuts and garlic into a food processor and puree them for awhile. Then slowly add the parmesan and olive oil as you continue mixing. This will also work in a blender, but you will have to scrape down the sides quite a bit. To store, put the sauce directly in a ziploc bag and freeze. (Repeat as necessary to show your basil crop who’s boss.)
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