Wondering what to do with all that luscious and lovely basil in your basket? How about whipping up a batch of fresh pesto. Not only does it taste wonderful on everything it touches but it freezes beautifully. Just spoon any leftovers into ice cube trays. Freeze until firm, then seal tightly in a sip lock bag. Your pesto should stay nice and tasty for up to six months.
From the kitchen of Chef Tse
Makes about 1 cup
4 cups basil, packed
2 cloves garlic, peeled and roughly chopped
1/2 cup pine nuts
1/4 cup grated Parmesan
1/2 to 3/4 cup extra virgin olive oil
Salt and pepper
Place basil, garlic, pine nuts and Parmesan in a food processor. Pulse until all ingredients are well chopped. With processor running, slowly pour in oil until desired consistency is reached. Taste and season with salt and pepper. Serve over pasta, tossed with fresh vegetables, in vinaigrette or spread on toasted baguette slices.
From Asparagus to Zucchini: A Guide to Farm Fresh, Seasonal Produce
3/4 cup olive oil
1 garlic clove
1/3 cup grated Parmesan
1 T pine nuts or walnut pieces
4 cups basil leaves
salt to taste
Place all ingredients except basil in the blender or food processor. Blend until smooth, then add basil, a handful at a time, blending until all the basil is incorporated and pesto is somewhat smooth. If you donâ€™t eat it all immediately you can cover with a thin layer of olive oil and freeze in ice cube trays or larger containers and enjoy pesto all year.
One of my housemates came up with this recipe and I love it. It’s quick and easy and you don’t have to be terribly precise about the measurements — just use as many sprouts as you have around.
1 lb gnocchi
1-4 cups sprouts
pesto (hopefully some you put in the freezer this summer)
- Bring a big pot of water to a boil.
- Add the brussel sprouts and when they are almost tender (2-5 minutes) add the gnocchi to the same pot.
- It’s all done when the gnocchi float to the top (1-2 minutes).
- Drain, smother with pesto, top with parmesan and enjoy!