Holidays are often difficult times for many people, but for those in recovery, holidays can
Use Your Basil Before it Freezes!
In the spring, we bought six basil plants and moved them next to our bedroom window. This area gets sun in the morning and shade in the hottest point of the afternoon. The basil has flourished!
I have a daughter-in-law and a son-in-law that love pesto, so I always make sure that I have pesto in the freezer. That way when they come visit, all I have to do take the frozen pesto out of the freezer, defrost it, cook up some pasta (I usually like bowties) and serve dinner. Pasta with pesto sauce is also great cold if you have leftovers.
Fresh Pesto Recipe: (Adapted from Joy of Cooking)
- 4 cups of basil leaves (lightly packed)
- 1/3 cup of pignoli nuts
- 2 garlic cloves or more (depends how much garlic you like)
- 1/2 cup of Parmesan cheese
- 1/3 to 1/2 cup of Extra Virgin Olive Oil
- Put the basil leaves, pignoli nuts and garlic in the food processor bowl. You can also use a blender.
- With the food process running, drizzle the olive oil into the mixture. The mixture should be a thick paste. (I like it a little looser, but I will add butter and a little pasta water to the pasta at the end.)
- If you are freezing the pesto add the parmesan cheese when you take it out of the freezer. I find the cheese will melt better when you put it on the pasta that day.
This is a very easy recipe to make and your family will enjoy it immensely. Serve it as a side dish with a grilled Heritage Breed pork chop, with a delicious steak or simply with a bowl of pasta and a piece of crunchy Italian Bread. Enjoy!