This weather has been great for the garden. We have had fresh cauliflower, broccoli, and cabbage from our garden already this year! We didn’t grow any peas or beans, but friends are telling me that they are ready early this year, as well. My tomatoes are just days away from being ready for summer salads.
Now, as for my herb garden, our basil is growing into large bushes. I now have enough to make our own pesto. If you didn’t grow any basil this year, talk to your neighbors. This year has been a great year for basil and they may have enough to share.
The tradition pesto has basil, garlic, Parmesan and pine nuts. I have spoken with some that have told me they have substituted walnuts and almonds for the pine nuts and loved it. We have made it with walnuts, pines nuts and occasionally left out the nuts altogether. Here is a recipe for traditional pesto, you can make adjustments according to your taste, and what you have available. You can also freeze it and have the fresh summer taste available for the winter months. Have fun with it!
Since pesto has a very concentrated flavor, make a pasta sauce by reserving a cupful of the pasta cooking water when you drain the pasta.
Return the drained pasta to the hot pan, add a tablespoonful or so of pesto, and add the water a little bit at a time until the sauce reaches the desired consistency.
The starch in the water will help to thicken the sauce and allow it to coat the penne or linguine (or whatever shape you choose).
Serve the pasta as is, or top it with chopped fresh tomatoes, fresh basil, and toasted pine nuts.
You can also make it more filling by adding sautéed vegetables and leftover cooked chicken or ham.
3 cups chopped fresh basil
1 cup extra virgin olive oil
1/2 cup pine nuts
2/3 cup grated Parmesan cheese
2 tablespoons minced garlic
Basil Pesto Cream Sauce
2 cups fresh basil leaves
4 cloves garlic, minced
1/4 cup olive oil
2 ounces pine nuts
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 pint light cream
Directions: In a blender or food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
Keep writing, have a great week, and we’ll talk more next time. Please contact me at Susie cooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
