Making pesto before the frost comes
With Sunday's forecast of frost, be sure to take in any of your crops or herbs that are left. If you still have some basil, and you probably do, making pesto is a great way to keep that fresh basil taste all winter long. Maybe some of you have been put off by the unavailability or high cost of pine nuts ($30 a pound at whole foods). In this video I'll show you how to make great-tasting pesto with either pecans, almonds, or walnuts.
rob barrett Fresh pesto
Using either a food processor or a good blender like a Vitamix, place 1/4 cup oil, 3 cloves of peeled garlic, a pinch of salt, 1 1/2 cups of fresh basil leaves, and 1/4 cup of either pecans, almonds, walnuts, or pine nuts. Start on low and increase speed, being sure to push down the leaves to combine them as the process continues. Once it becomes a uniform consistency, spoon out and either eat right away or freeze in ice cube trays. (Once frozen, remove and place in an airtight freezer bag.)
We use ours all winter long. it brings back memories of warmer days.
Cook well, it's worth it.