The furnace came on this morning. The temperature outside was a chilly 42 and there is the possibility that we will get frost tonight. Now you know why Michigan girls have a fickle love for Autumn. It's beautiful while it lasts, but the cold comes all too soon. I'm not ready to give up my flowers, the hostas, or the sweet tomatoes that are ripening in the garden. I was determined that I wouldn't lose my basil. It's like green gold and the crop was especially lovely this year. I have already cut it twice and made pesto. Earl harvested the rest tonight and I got it whizzed up in the food processor and ready for the freezer. It freezes like a dream. You know the wonderful spicy smell of fresh cut basil? That is exactly what this pesto smells and tastes like in the dead of winter, thawed and tossed with hot pasta or piled on a burger or sandwich.
I got the recipe from a little book called "In the Kitchen with Rosie: Oprahs Favorite Recipes." It's the only recipe I use from that book but it was worth the price. Easy as pie and very few ingredients, oh, and no oil. I like my pesto oil free, but if you want to add oil do it, it won't hurt it a bit. Here's the recipe:
Rosie Daley's Pesto
1 1/2 cups fresh basil leaves
1/4 cup grated Parmesan
1/4 cup pine nuts (or you can use walnuts, just as good)
1/4 cup lemon juice
1-5 cloves garlic (I like 2 cloves)
Whiz everything up in your blender or food processor until smooth.
That's it. I freeze it in 1/2 cup plastic containers, just the right amount for a batch of pasta.
We cut most of the zinnias too, I won't leave them out in the cold.
What are you harvesting right now?