I've used basil in tomato sauce and in a few other dishes, but I needed something that would use a lot of basil all at once. So yesterday evening, I got busy looking up pesto recipes. It was pretty straightforward. Every recipe I looked at was pretty similar: lots of basil, olive oil, garlic, parmesan cheese, pine nuts, maybe some salt and pepper or other optional ingredients. Research done, I pulled out my food processor and got to work.
Here is a picture of one of the basil plants. The other was fairly similar in size. Obviously, it was starting to bolt.
I got my kitchen scissors to work and soon had a sink full on basil!
This picture was actually taken after I was about half way through the process (and thought to myself "Hey! You really should be taking pictures of this for your blog!!"...Oops...). There was twice this much when I started.
I decided to forgo the pine nuts in my pesto (the idea of eating something that smells like Pine-sol really just doesn't do it for me), but at the end, I really didn't miss them. I used all the basil leaves, olive oil, garlic, parmesan, and a little bit of salt and pepper. As the world's worst recipe writer, I didn't measure anything. Oh well. It's pretty easy to adjust the flavors so you get exactly what you want. I tasted it a couple times through the process to make sure everything was right. This is what I ended up with. Yes, a sink full of basil really does condense itself down to a small-ish tupperware container!
No comments:
Post a Comment