Bitser
Senior Cook
Did a second cutting of the greenhouse basil. I plant thickly and cut the tallest stems, at the peak. Roasted a couple heads of garlic (trick– slice off the root end, roast at 275° for about 25 minutes, and squeeze the cloves out without having to peel them, which I hate). Got good parmesan and EV oilve oil.
Time to rock!
It's so much easier with an immersion blender— works just as well as the food processor with less waste and less cleanup. I buzz the basil and the oil first, then add cheese and nuts: pecans rather than pine nuts, which are expensive and often mislabelled crap from China with a stale taste.
Amazing how a full container of basil leaves chops down to a bit more than a cup. Once the main stuff is reduced, I add kosher salt, fresh-ground black pepper, and balsamic vinegar. Taste, and adjust if necessary.
I scrape it into plastic tubs and pop it in the freezer before the oil separates. Saved the short batch for tonight's meal.
I've also made pesto with cilantro and rocket (arugula). But basil is my favorite.
Time to rock!
It's so much easier with an immersion blender— works just as well as the food processor with less waste and less cleanup. I buzz the basil and the oil first, then add cheese and nuts: pecans rather than pine nuts, which are expensive and often mislabelled crap from China with a stale taste.
Amazing how a full container of basil leaves chops down to a bit more than a cup. Once the main stuff is reduced, I add kosher salt, fresh-ground black pepper, and balsamic vinegar. Taste, and adjust if necessary.
I scrape it into plastic tubs and pop it in the freezer before the oil separates. Saved the short batch for tonight's meal.
I've also made pesto with cilantro and rocket (arugula). But basil is my favorite.
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