First Pesto Of the Season


From our organic garden… Well at least the basil is. The recipe is “Classic Basil Pesto” from a great new cookbook called “Put ‘Em Up” by Sherri Brooks Vinton.

Makes me really admire the makers of all organic foods … Timing of foods, storage and transport is not easy!

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Elizabeth Howard

Elizabeth writes literary non-fiction, haiku, cultural rants, and Demand Poetry in order to forward the cause of beautiful writing. She teaches and speaks about the rhetorical impact of beautiful writing. A recent transplant to Connecticut, she calls London, Kansas City, and Iowa home.

 

  4 comments for “First Pesto Of the Season

  1. J, Connecticut
    July 7, 2010 at 3:02 pm

    What, no recipe? You’re a tease! 🙂

  2. July 7, 2010 at 3:27 pm

    Sorry.. I posted that quickly from my phone.. Here it is, stolen from a great new cookbook.. I’ll put the link in the post.

    1 garlic clove, peel
    1 cup olive oil
    1 cup grated parmesan
    1/4 cup pine nuts
    2 Cups fresh basil
    ground black pepper
    salt

    Combine the olive oil and garlic in a food processor or blender until garlic is pureed. Add cheese and nuts and mix till smooth. Add basil and process again. Season to taste with salt and pepper. Serve immediately or refrigerate.

    Note: If you pick your basil before you use it, store it in the freezer, not the fridge, or it will turn black.

  3. Stacy Kearney
    July 8, 2010 at 10:21 am

    Hey, when you get a chance check out the website for Rossi Pasta located in Marietta, OH. They have a lot of great recipes and ways to use pesto. I know I know this is more about gardening and organic-ness, but they may have some great uses for what y’all are growing.

  4. July 8, 2010 at 11:26 am

    @Stacy, thanks for the link. I love that! I am going to be flooded with produce in about a month. I mean, INUNDATED!

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