Last night, I spent a few hours in the
large kitchen garden. The tomatoes are just a memory—dead vines
entangled in a Texas weave. The cucumbers, while still producing, are
an ugly sprawl of spotted leaves...and the Three Sisters garden is,
sadly, down to two siblings. Honestly, I don't know how the Native
Americans survived, because my Three Sisters garden never produces
an edible ear of corn.
Maybe the Three Sisters garden is just
an historical urban legend. Maybe those sisters really bickered and
pulled each others' hair. I mean, really—how many sisters coexist
without some squabbles? In our garden, the beans wrestled the
stalks of corn to the ground, while the squash promptly suffocated it.
This is not the lovely legend I embraced.
As I cut out dead vines and harvested
ten million hot peppers, I uncovered huge, lovely Genovese basil
plants. I companion-planted the basil in the tomato bed last spring.
And then I forgot about it.
Actually, I planted basil a bit too
enthusiastically. Basil grows in the tomato bed, the herb garden, the
other herb garden, in pots on the balcony. I even sowed more
seeds in a container two weeks ago, thinking we might need additional basil to last
through the fall. Plus, of course, we needed all eight varieties of basil I grew.
All of the tiny basil plants thrived,
growing into enormous, thick, deliciously scented bushes.
So last night, while I mourned the end
of tomato season, I snipped Genovese basil branches, stuck them in a vase, and
decided that today will be:
PESTO DAY!
During the summer, our oldest son, Tyler,
developed an affinity for pesto making...but not of his own accord. While home from college, we
decided he would cook for the family one night per week. Not only did
Tyler's dinner responsibility help me while I chauffeured the kids to
various camps and lessons, but as a rising college senior, we thought
it was time for him to learn how to cook. Velveeta Shells
and Cheese, we told him, doesn't qualify.
Interestingly, the first few meals
prepared by Chef Tyler were actually cooked by his very sweet (and
patient) girlfriend. Tyler assisted. But finally, he took the leap
and mastered a few entrees of his own—including pesto.
Pesto only sounds daunting. It's absurdly simple.
The first time I needed pesto, I bought
it. Now, I consider pesto from the store sacrilegious. Plus,
honestly—basil is too easy to grow not to have a pot of it
on your balcony. It is, however, not so easy to grow inside—so
you'll want to make a large batch of pesto while the basil is fresh
and in season, then freeze the pesto for mid-winter delicious dinners.
Tyler likes a thick pesto, but my
version is more spreadable and sauce-like. Making pesto is quick, especially if you have a food processor. Some diehards swear that the
only way to make true pesto is by grinding the ingredients with a
mortar and pestle. While it sounds very romantic, and Julia Child
would approve, who really has time for pounding basil into mush?
Pesto
Ingredients:
2 cups fresh basil leaves, packed (I
prefer Genovese)
¼ cup grated Parmesan cheese
½ cup Extra Virgin Olive Oil
3 tablespoons pine nuts
3 garlic cloves, finely minced
Wash basil, checking undersides of
leaves for any garden creatures. (You do not want the added protein
of a slug in your pesto.) Dry well. Place the basil leaves in small batches
into the food processor and chop well. Add 1/3 of the nuts and
garlic, blending again. Add 1/3 of the Parmesan and blend while
slowly adding about 1/3 of the olive oil. Let the oil drizzle into
the mixture while blending. Stop frequently to scrape the sides of
the food processor bowl.
Continue to add the ingredients 1/3 at
a time, repeating until all ingredients are well blended. Served over pasta, use as a base for bruschetta, or dollop onto
scallops. Pesto can be frozen for several months or
refrigerated for up to one week.
There...wasn't that easy?
I plan to harvest more basil tomorrow,
triple the recipe, and freeze in small batches so that we'll taste
a bit of summer all winter long.
If you didn't grow your own basil, check with your local farmers' market. Usually, you can find a gorgeous bouquet of basil for a few dollars. Or visit Local Harvest to find a farmer near you.
It's worth it. I promise.
Cheers!
XO ~
Julie
Sounds yummy (and easy) Julie. Thanks for the tips. Still would love the Peach Crisp recipe!
ReplyDeleteEasy is the way I like it in the kitchen! The pesto is so quickly, and the peach crisp is also fairly fast--with the exception of peeling the peaches. Still, it's well worth it, and I hope you got the link to the recipe I sent! Enjoy!
DeleteWhat??? No slugs in the pesto sauce??? They are sure everywhere. I am glad you use pine nuts and not walnuts...am not a walnut fan.
ReplyDeleteJanet, I'm also not a fan of walnuts. I'm actually not much of a nut fan at all, but the pine nuts are pretty delicious! And--really, is there anything worse than ripping basil leaves only to find a slug in your hand?? BLAGH!
DeleteI love basil, but mine never seems to grow that big.
ReplyDeleteThis variety--Genovese--tends to grow really large, as long as it has full sun and plenty of water. Some of the other varieties I grow don't get quite as big...but they're still delicious!
DeleteHello Fiona, It's "Pesto" time of year, I am doing the same with my Basil over here in England. I have made quite a few batches already. Best Wishes Daphne
ReplyDelete