Tuesday, July 26, 2005
I made a batch of Pesto yesterday. I have an abundance of basil growing right now. Every summer I make atleast a couple of batches. I usually use it immediatley after making it; but have frozen it in ice cube trays and then stored the pesto cubes in zip locks. Pesto will be good for less than a week in the fridge. We enjoyed this batch of pesto on BLT sandwiches for lunch and over Garlic mashed potatoes for dinner. Quinn enjoyed dipping zucchini slices in it for a snack. I was a little amazed at how much the boys like the pesto.
CLASSIC BASIL PESTO
makes 2 cups
2 cups whole fresh basil leaves
3 garlic cloves, smashed and peeled
1/2 cup grated parmesan cheese
2 T pine nuts ( or walnuts or almonds)
1 tsp salt
1/2 cup olive oil
1. Toss everything but the olive oil into the bowl of the food processor ( or blender) fitted with a metal blade, and puree until the ingredients are ground together into a paste.
2. Continue running the machine, add the oil slowly through the feeding tube or the lid of the blender. Before you pour all the oil in, check the consistency of the pesto. It should resemble a thick vinaigrette or a very loose, liquidy paste. How thick you want your pesto is a matter of taste and depends on how you intend to use it. If your making it for pasta, for instance, a thinner pesto will help to coat the pasta, so you may want to add more oil.
3. The saltiness of cheese varies, so taste the pesto to make sure you have enough salt before removing it from the food processor. The pesto should be bold and vibrant for all those fresh basil leaves; if it tastes flat, it may need more salt.
Recipe from Once Apon a Tart...
GARLIC MASHED POTATOES
1 1/4 cups milk
6 large garlic cloves, peeled and coursely chopped
5 large boiling potatoes, peeled and quartered
2 T butter
1/2 tsp salt
freshly ground black pepper
1. Combine the milk and garlic in a med saucepan and bring it to a simmer. Simmer about 20 minutes or until garlic is very soft. Keep an eye on the pot to prevent the milk form swelling and boiling over; it should cook at just a simmer.
2. Meanwhile boil the potatoes in a large pot of water until they are tender when pierced with a knife.
3. While the potatoes are cooking puree the garlic and the milk in a blender just until smooth. ( I used my hand blender and blended it right in the pot) Return the garlic cream to the pot.
4. Drain the potatoes in a colander, then return them to the pot over low heat. Add the garlic cream, butter, salt and pepper. With an electric mixer whip the potatoes until creamy. Serve immediately or cover to keep warm over low heat.