As our summer season is coming to a an end, it’s time to think about what to do with my basil, parsley, chives and oregano growing in the garden.
It’s so hard to say goodbye to fresh herbs at my ‘fingertips’, but I know if I don’t use them up…Dear Mr. Frost will be here before I know it.
What does one do with it all?
Pesto! Pesto! Pesto!
Fresh herbs, extra virgin olive oil, garlic, salt and pepper…
A winning combination!
I have yet to find a store-bought pesto that does not contain either dairy/tree nuts. The combination of my boys’ food allergies…dairy/peanut/tree nut allergies…purchasing a pesto has never been an option. Luckily, creating a pesto is a breeze.
This post is dedicated to basil. I have both green and purple basil growing in my garden. I love to decorate with the purple basil…it looks so pretty tossed amongst the ‘greens’ in a salad.
Basil and pasta seem to compliment each other, therefore, I paired my basil pesto with spaghetinni…yummy!
This weekend, the boys, along with their friend William, volunteered their Saturday (8 am- 3:30 pm) at our church’s ‘2012 Taste Festival’. They were in charge of setting up, manning the drinks table, and clean-up. They each earned 7 1/2 hrs towards their 40 hr volunteer requirement, required by the time they graduate from high school! Perfect!
As the boys would not be able to sample any of the wonderful food that was represented by the many cultures that make up our church…Africa, India, West Indian, Latin America, Italian, Trinidad and the Philippines…I brought over their lunch. Michael literally ‘wolfed down’ the Dairy and Peanut/Tree Nut Free Basil Pesto Spaghetinni and Dairy and Peanut/Tree Nut Free Parsley and Chive Pesto Baby Potatoes I packaged in his thermos…declaring them both delicious. He barely had any room for his slice of Dairy, Egg, Soy and Peanut/Tree Nut Free Banana Cake and pear.
Basil Pesto Spaghetinni
2 1/2 cups fresh basil, rinsed and dried in paper towels
3 cloves garlic chopped
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup extra virgin olive oil
a box of Smart Catelli Spaghettini
Measure above ingredients (except oil and pasta) into a food processor. Pulse a few times to blend.
While the food processor is running, slowly pour the extra virgin olive oil in. Stop to scrape down the sides and continue to run the food processor until a smooth consistency is obtained.
Boil spaghettini until al dente (check box for directions). Drain…do not rinse.
Immediately, a tablespoon at a time, add the Basil Pesto and toss to coat. The amount of Dairy and Peanut/Tree Nut Free Basil Pesto will depend upon your preferred taste.
Divide between bowls.
Saturday night, Andy and I enjoyed our Dairy and Peanut/Tree Nut Free Basil Pesto Spaghetinni with some roasted shrimp with hot pepper flakes. Yummy!
Tip 1: My neighbour likes to dip his basil leaves in olive oil, stack them and freeze. Has anyone tried that method? How do you save your garden basil?
Tip 2: Store any leftover Dairy and Peanut/Tree Nut Free Basil Pesto in a covered container in the fridge or freeze in an ice-cube tray to defrost for a quick ‘hit of summer’ during the winter season.
P.S. I am thinking a slice of toasted Dairy, Egg, Soy and Peanut/Tree Nut Free French Stick spread with some Dairy and Peanut/Tree Nut Free Basil Pesto topped with a cherry tomato would be worth a try! Any other ideas?
P.P.S. I will be posting my recipe for Dairy and Peanut/Tree Nut Free Parsley and Chive Pesto Potatoes on Wednesday.