This has been the busiest of summers, lots of fun with the grand kids and with school starting next week so we're trying to get in the last of the beach days!
I did go to a wonderful lecture/tasting last week entitled "Pesto and Pasta". My favorite herbalist Marsha was the speaker.
She made 3 different recipes for pesto. (she used food processors). My favorite was the traditional recipe:
2 cups of fresh basil
1 cup fresh parsley
2 Tbs. fresh sweet marjoram (optional)
1/4 cup pine nuts (you could use other nuts, walnuts, almonds etc.)
2-3 cloves garlic
2-3 cloves garlic
1/2-3/4 cup Parmesan or Romano cheese
3/4 olive oil
put all ingredients except for oil and cheese in food processor. Blend until smooth. Slowly add olive oil while blending on low speed. Stir in cheese just before serving. Serve immediately on hot cooked pasta.
I've only eaten store bought pesto but it does not compare to fresh made. To taste this is like you've died and gone to heaven.
3/4 olive oil
put all ingredients except for oil and cheese in food processor. Blend until smooth. Slowly add olive oil while blending on low speed. Stir in cheese just before serving. Serve immediately on hot cooked pasta.
I've only eaten store bought pesto but it does not compare to fresh made. To taste this is like you've died and gone to heaven.
Marsha also made pesto using kale, spinach, pumpkin seeds, garlic, olive oil and Parmesan cheese that was also very good. (using the same measurements and procedure of the traditional).
The only problem is having enough basil!! I think I might have enough for one batch.
One more recipe Marsha made that I have a lot of is made with:
chives, parsley, garlic, walnuts, olive oil and Parmesan cheese.
In my dye studio I've been adding new shelves made from old sewing machine drawers. I've had one for years and didn't know where to use it, then my son bought me three more from a estate sale, I found the perfect place for them. My husband put up two here.
My rose bush is full of hips this year, the biggest I've seen in a long time. I'm not quite sure what to do with them, I know their high in vitamin C and they make tea from them. I'll have to study on it, What do think Peggy any ideas?