Pesto Much?

Today I spent time making some pesto, following a modification of a recipe from Ottaviana’s Kitchen (an old Geocities site that is cached and no longer active).  The recipe follows:

3 cup fresh, packed basil
1 cup olive oil, extra virgin olive oil
1 cup Parmesan cheese
1/2 cup walnuts
1/2 cup fresh parsley
4-5 cloves garlic, or to taste


Walnuts are a substitute for pine nuts, which are traditionally used in pesto.  Pine nuts give kind of a rustic, woodsy flavor, and I think a little bit of a richer flavor.  Walnuts give body to the pesto, but seem a little bitter.  I settle for walnuts because they are cheaper.  For the cheese, you can use Romano or Parmesan; I have also used Asiago.  Use as much garlic to your liking.  I like a ton of garlic, to which point the pesto is hot on the tongue once it is first ground.  My wife isn’t into that, so I have to tone it down (which is something I don’t understand as she is Italian).  Work in batches, get a little basil chopped up a little into your blender so it is easier to work with, top with the parmesan, walnuts and garlic.  Glug some olive oil, glug, glug, and grind away.  About the olive oil . . . don’t get hung up on the recipe.  Drizzle that stuff in until the blender starts to really mix stuff up and churn the mixture into a sort of smooth consistency.  If you’re fighting with the blender, then it probably means you have either too much basil in at the moment, or not enough olive oil.  Salt to taste, add pepper if you wish.

I brought in quite a haul of Sweet Basil from the garden (approximately 5 quarts packed).

Sweet Basil, ready to get washed

Sweet Basil, ready to get washed

And below, getting my ingredients ready for the NINJA!!!!

everything in place for a batch run of pesto

everything in place for a batch run of pesto

that's a lot of green

that’s a lot of green

8 quart pan, nearly full

8 quart pan, nearly full

feerst wee steer de pestooo, den wee salty-talty!  Bort! Bort!

feerst wee steer de pestooo, den wee salty-talty! Bort! Bort!

they come in pints?!

they come in pints?!

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Garden Photo Journal 3

Welcome again to my continued adventure with my garden photo journal.  We’re into the peak of this summer, and where I would expect at least some kind of decent benefit from the garden, I am starting to see some payoffs, and some things lacking.   One thing I’ve been waiting for (impatiently) are my zucchini and yellow summer squash.  Both have only yielded male flowers, so seeing each and every blossom fall off after a day has been a disheartening experience.  Going out to the garden this morning, I was delighted to find some surprises.

female zucchini flower

male zucchini flower, note the lack of ovary

male zucchini flower, note the lack of ovary

a closeup perspective of female blossoms developing

a closeup perspective of female blossoms developing

another closeup perspective of female blossoms developing

another closeup perspective of female blossoms developing

another perspective

another perspective

honeybees happily working away

honeybees happily working away

And got a surprise on the butternut squash vine:

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Tomatoes are looking good:

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The cucumbers are looking fantastic:

burpee straight eights, I only have 2 so far :(

burpee straight eights, I only have 2 so far 😦

burpee pickler hybrid

burpee pickler hybrid

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Jalapeno and cherry bomb peppers below . . . my red pepper plants follow, but no fruit as of yet:

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This red pepper plant is probably the healthiest of the plants, and grows happily under the shade of the cucumber plant leaves next to the trellis. I’m curious if these plants do better in such a situation. More to come on this later.

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Say hello to my little friends

spice-bush swallowtail butterfly caterpillar, munching away at the fennel

spice-bush swallowtail butterfly caterpillar, munching away at the fennel

basil and dill are looking good:

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Dill heads waiting on my cucumbers to finish up growing.

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Garden Photo Journal 2

 

The bean blossoms are a stunning lavender color

The bean blossoms are a stunning lavender color

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Under the shade of a zucchini leaf

a macro perspective on the blossoms

a macro perspective on the blossoms

These are from second planting.  Most of these got slugged.  Waiting for phase 3 which just popped up.

These are from second planting. Most of these got slugged. Waiting for phase 3 which just popped up.

looking good

looking good

a perspective on a new blossom

a perspective on a new blossom

Blackberries coming soon!

Blackberries coming soon!

reminds me of a fancy bonnet

reminds me of a fancy bonnet

a different view from the underside of a sweet red pepper blossom

a different view from the underside of a sweet red pepper blossom

the beginnings of a big red pepper

the beginnings of a big red pepper

I planted six, and only one popped up.

I planted six, and only one popped up.

started these babies from seed, and they are doing great

started these babies from seed, and they are doing great

My habanero are in rehab(anero) -- har har

My habanero are in rehab(anero) — har har

 

Gardening Photo Journal 1

Pity  the farmer.  It is our first real Spring living in the new house, and we got a few garden beds set up.  So far so good, with some failures, and some success.  I had to redo the herb garden; while the fennel did fine, the basil never germinated.  I set up a nice wood border and flattened the soil and got some compost in, and things are looking much better.  I sowed some Genovese and Sweet Basil (pictured below), Oregano, Parsley and dill.  As an experiment, I sowed some Winter Savory and Lavender.

Popping up after a week of direct sowing.

Popping up after a week of direct sowing.

Looking good so far

Climbing away at the trellis

Red Peppers at the end, followed by Habanero, and Jalapeno. Tomatoes on the right row.

Just popping up this morning!