Basil In Winter
The nights are starting to get too cold to leave the herbs outside and I don't want to lose any of them. Herbs can sometimes be difficult to keep fresh once picked. You can dry them which will intensify the flavor. Plus by drying and removing all the moisture the herbs will last for a good length of time. I will sometimes layer the herbs between sheets of wax paper, place in a container and freeze. The shelf life is not quite as long as the drying method but the flavor is a little closer to fresh. One of my favorite ways of keeping that intense basil flavor and aroma for several months is by turning the basil into a pesto. I love reaching for that jar of pesto during the winter months it gives every meal a hint of summer.Basil Pesto
2 Cups of Basil leaves, stalks removed and torn into pieces
1/2 tsp salt
1/2 tsp ground pepper3-4 cloves garlic
1/4 Cup of pine nuts or walnuts3 tablespoons Parmesan
3 tablespoons Pecorino Romano1 1/4 cup olive oil
image WebECoist
5 comments:
Good stuff here. I've been enjoying what I've been reading!
Thanks for the Basil Pesto recipe. It sounds wonderful.
Thanks for this post. Have a happy holiday season!
Ah! Pesto. Long ago one of Sydney's top chefs taught me how to make pesto by hand and it revolutionized my life. I make it in the mortar and pestle. First, add the basil leaves and bruise them with the pestle. Add a little salt to assist grinding. As they begin to break down, add chopped garlic and then the pine nuts. Lastly add the cheese and then olive oil.
One of the best pesto recipes. Thanks for sharing!
Post a Comment