I’m in a magical state of mind as I sit here and write this post this morning. The house is so quiet I can hear the fridge humming and the sun is just beginning to peek its head up on the horizon. My little rumpy is still snoozing soundly. This is such a rare moment that I keep tiptoeing back to the bedroom to check on Smith because, at this point, he is usually sprinting around the living room with one of his toys and some treasure he pilfered from my kitchen (usually an ice cream scoop or can opener these days).
It’s hard to believe summer is almost coming to a close, but the window of daylight is gradually shrinking and the little pups are going back to school. I’m always ready for the changes in seasons, but I know I am going to miss the fresh flavors of summer come January. One of the quintessential summer herbs is deliciously wonderful basil. My front porch pot of this plant did great this year and, in an attempt to preserve the sunshine, I made a big batch of pesto that will (hopefully) make it into our meals this winter.
With this particular recipe, I put the pesto into pint jars. I reserved one in our fridge and placed the others in our freezer. My mom introduced me to this method of freezing items in glass jars and I find it keeps very well. The most important step, in my experience, is to make sure to leave plenty of extra space between the lid and the food. As we know, liquid expands as it freezes and it can result in a big mess if you fill the jar too full. I find leaving about an inch works well and, with pesto, I put a thin layer of olive oil on top because Ina Garten said so. And it helps keep it fresh. 🙂
I hope you are all having a wonderful week.
Classic Basil Pesto
- 3 garlic cloves
- 1/4 cup walnuts
- 2 cups fresh basil leaves
- 2 tablespoons fresh parsley leaves
- 7 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper
- Place garlic, walnuts, herbs, oil, and 1/2 teaspoon of salt in food processor. Process until smooth, about 1 minute. Scrape down the sides with a spatula and add in cheese. Process until well-incorporated, about 15 secs. Store in fridge or freeze. Don’t forget to add a thin layer of olive oil or plastic wrap to the top of the pesto to prevent it from browning! Enjoy.
Source: Slightly adapted from Cook’s Illustrated Cookbook