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Sunday, September 18, 2011
Franklin Farm Quick Easy Pesto Recipe!
Quick Easy Basil-Parsley Pesto Recipe!
Featured Author Jill Cockerell Chartered Herbalist
It is fast getting to the time of year when we clean out our gardens. We find things that have become overgrown and herbs that have produced a lot more than we anticipated. If you find that you have produced an over abundance of basil and parsley, there are a couple of things you can do with it.
1. Strip the leaves from the stems, and fresh freeze in small, snack size baggies. Remember to press out as much air as possible. The herbs will last all winter, and you can remove just as much as you need.
OR YOU CAN MAKE
JILL'S FAVORITE EASY PESTO
This is a freezer pesto, so make sure you have at least 4 or 5 ice cube trays. This recipe can be made as big as you want. To use, remove as many pesto cubes as you need - about 4 will nicely cover a big bowl of pasta. Toss right into your spaghetti sauce during the last 20 minutes of simmering. You can also blend the cubes with vinegar and oil, for a salad dressing,or mash them into mayo. Google pesto appetizers for more ideas.
Ingredients
2 cups packed fresh basil leaves
1/2 cup packed fresh parsley
1/2 cup olive oil
2 cloves garlic, peeled
1/4 cup pine nuts
1 tsp fresh grated black pepper
1 cup Parmesan cheese
Recipe Directions
In food processor or blender, process basil and parsley pulsing intermittently on/off, until finely chopped. Add garlic, black pepper and pine nuts. Then process at medium speed (cream), while slowly adding oil until well blended, and fairly smooth. Transfer to bowl and stir in Parmesan. Pack into ice cube trays and freeze overnight. Place cubes in a freezer bag and use as desired Enjoy!
About Jill Cockerell
Jill Cockerell is an Herbalist, living and growing on Franklin Farm, a century farm in the Bethany Hills. Over 100 species of herbs, veggies and roses are grown in the gardens, much to the satisfaction of the honeybees. Her shop, 1453 Fleetwood Road, at the corner of Ski Hill Road, is open Thursday, noon – 6 pm, and Friday. Saturday, Sunday, 10 – 6. Herbal teas, seasonings, creams, lotions, ointments, goat milk soaps, honey, preserves,veggies and fruits in season. May - Thanksgiving Questions for Jill's column- 'Ask an Herbalist' can be submitted through her contact form at Kawartha Herbs.
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