Skip to main content

Posts

Featured

Pesto

 It’s August and my garden is overrun with herbs. Time to make pesto. I love making a big batch that keeps in the refrigerator about a month if covered with a thin layer of olive oil. I also freeze portions in ice cube trays which you can pull out in winter months when you long for Spring.  Try it on pasta, pizza, paninis and fish.  4 cups fresh basil leaves 2 cloves garlic 1/2 teaspoon salt 2 tablespoons lemon juice Zest of one lemon 1/4 cup freshly grated Romano cheese 1/2 cup freshly Parmesan cheese 1/4 cup pine nuts  (i substitute pecans if pine nuts are too expensive) 1/2 cup olive oil In a food processor, add everything but the oil and pine nuts.  Process ingredients until smooth while simultaneously adding a thing stream of olive oil through the top hole in the processor.  Remove the lid and add the one nuts to the bowl pulse until combined.  Put pesto in a clean jar and add a thin layer of olive oil on top  the oil will help reserve the pesto in the refrigerator  Makes about 1

Latest Posts

Kathryn’s Lemon Squares

Cauliflower Mac and Cheese

Pickled Vegetables

Creamy Potato Gratin

Earl Grey Shortbread Cookies

French Onion Soup Tarte Tartin

No Knead Dutch Oven Bread

Banana Cream Pie

Roasted Squash, Brussel Sprouts and Wild Rice

Apricot Jam