Saturday, August 11th, 2012
Oh, the heat. The hot, hot heat. Are your herbs or starting to get little flower towers like this? That means they’re trying to bolt, or go to seed. They can’t stand the heat, either.
But! To keep them going (and growing) longer, you can just snip of the flowering bits, and that will buy you weeks of basil (or cilantro, or arugula…) production.
Ah, but what to do with all that basil? Easy–pesto. As long as you have a food processor (or a really awesome blender), you can make pesto; it’s one of those great recipes where you just toss everything in and then hit “blend.” There are many variations, so you might like to try experimenting to find what works best for you and your taste buds. In the meantime, here’s Chlarson’s personal pesto recipe:
2 cups packed fresh Basil
2 cloves Garlic
1/4 cup pecans
2/3 cup olive oil
1/2 cup Romano Cheese
combine in food processor and blend
salt and pepper to taste
I have also had pesto with pine nuts or walnuts, either in place of or in combination with the pecans.
-SC and Chlarson