Fun in the kitchen

[recruiterg]

My wife and kids are out of town this weekend. I had planned to get some work done in the garden. However, mother nature got in the way of those plans. It was raining this morning. I decided to do a little cooking so I did't feel so guilty about watching the British Open. I made a big batch of pesto and a small batch of lacto-fermented pickles. This is my first time using this method to make pickles. I can't wait to give them a try.

Who's cooking what they grow? Let' see some pictures.

[meadowyck]

recruiterg, hope ya don't mind me asking, but why do you have your pesto in that pan, instead of a glass bow? I'm only asking as I only ever used glass when making mine as the gal that taught me say only to use glass, that way the metal doesn't mess with flavor. So that is the way I make it. Do you always use that pan for your pesto? Not being critial just interested in your pan choice. Both of your items are looking good.

[TightenUp]

it is best to use a non reactive bowl when cooking

[recruiterg]

I just freeze it in that pan, then take it out and cut into squares, then throw into a zip top bag for storage. I don't think it affects the flavor. The squares are the right amount for 1 lb. of pasta.

[sprtsguy76]

Pasta and pesto! Nothing better! Looks absolutely delicious!

Damon

[Cantgrowem]

Would you share your pesto recipe? I have a lot of basil needing to be picked. My last batch of pesto was not so good. Freezing doesn't change the color of the pesto?

[Rockporter]

Can you post the recipe to the pesto? That looks really good. I cannot wait to start doing some canning and freezing. We are moving into a house and I have a big yard so I will be growing lots of basil to make pesto. Yum.

[TightenUp]

fill blender or food processor with basil
add
1/4 cup pine nuts
1/3 cup parm cheese
2 cloves garlic
grind some salt
a small squeeze of lemon-maybe half lemon or less
couple tablespoons extra virgin olive oil(evoo)

turn machine on and while running very slowly add evoo until pesto is the consistency you're looking for

[TightenUp]

pre heat grill to high

make pasta according to instructions, best al dente and bow ties are nice

slice all veggies into wedges or circles to grill
coat all veggies with canola oil and salt and pepper

grill

1 yellow squash
1 zucchini
1 vidalia sliced thick
1 bunch asparagus trimmed short
optional(eggplant salted for moisture release and rinsed well and dried)

cut veggies to bite size or size of pasta
add all veggies to pasta, add whatever tomatoes are available

top veggies and pasta with lots of pesto, extra parm chesse and a little extra evoo.

serve room temp or a little warm

[Rockporter]

Thanks, I will defintely be making this. It sounds awesome and I bet it is full of flavor.

[TightenUp]

last year i planted a couple basil plants, this year i dedicated a section of the garden along with a couple pots to various basil varieties. that pesto recipe is killer. i have a batch in fridge at all times. if you have the patience try stripping all the leaf's off an entire plant of fine verde basil. it makes the best pesto in my opinion. sometimes i add in some sweet basil just to fill the food processor easier. i also am in the process of trying lemon basil and thai basil. all so different but all so delicious

[recruiterg]

2 cups basil leaves
1 tbsp lemon juice
1/2 cup toasted pine nuts
1/2 cup parmesan (use the good stuff, not the stuff from the green can)
1/4 cup Italian Flat Leaf parsley (don't use the curly leaf stuff)
1/3 cup extra virgin olive oil
2 cloves garlic
Big pinch sea salt
Lot's of cracked pepper

Combine all ingredients in a food processor and process to a thick paste. You might need to add a little olive oil. Then, freeze in a glass dish, cut into squares, individually wrap in plastic wrap, store in zip to bags. Take a square out as needed and thaw on the countertop. Mix with pasta. Add a little parmesan.

Note on garlic: I like to take the garlic and cut it into big pieces, then drop it into a cup with boiling water and let it sit for 60 seconds or so. The end result is that you cook off the really raw garlic taste and the pesto is much easier on the stomach. You still taste the garlic.

[meadowyck]

Good glad it ends up in baggies...LOL great receips everyone.

[lakelady]

mmm..I love basil. I go to the market and look like an idiot because I'll just stand there and sniff a nice big bunch of it

fine Verde Basil? Where can I get seeds for that? Is it like globe basil?

[TightenUp]

Originally Posted by lakelady

mmm..I love basil. I go to the market and look like an idiot because I'll just stand there and sniff a nice big bunch of it

fine Verde Basil? Where can I get seeds for that? Is it like globe basil?

yes

from remys sample seed shop where i got the variety

"This is a cute little basil with small bright green leaves. The plants naturally grow in a globe shape. This is a good variety for ornamental pots, but it is just as good for eating. The little leaves pack a lot of flavor"