I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Tuesday, September 28, 2010

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 pepper
3-4 cloves garlic
1/4 Cup of pine nuts or walnuts
3 tablespoons Parmesan
3 tablespoons Pecorino Romano
1 1/4 cup olive oil

Put everything in a food processor and then slowly drizzle in the oil. You do not want this completely smooth. Serve on bread, flavor your meats or seafood or just toss some into your favorite pasta dish.

image WebECoist


Keira said...

Good stuff here. I've been enjoying what I've been reading!

Chef Basket said...

Thanks for the Basil Pesto recipe. It sounds wonderful.

Nicole said...

Thanks for this post. Have a happy holiday season!

Suzanne @ Stainlesssteelfrypan said...

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.

Bianca @ Upright Vacuum Cleaner said...

One of the best pesto recipes. Thanks for sharing!