Italian

Pesto Perfection

I love pesto–on most anything. From bread to pasta, cheese to chicken, its sharp distinct flavor and powerful punch makes me reel with delight. Even in the garden, it’s one of my favorite herbs to grow. One simple “brush” with this plant, and I carry its fragrance for hours.

pesto-toast

And for you garden and foodie enthusiasts, it’s very easy to grow. Sunlight, tad bit of fertilizer, well-drained soil and you’re off to the gourmet section right in your very own kitchen. If you grow it out in the garden, basil prefers to be near its “bestie” the tomato plant. Basil is said to improve the flavor of your tomatoes. Love it!

basil-and-tomato-companions

Making pesto is easy. Basil, Parmesan, olive oil, pine nuts, garlic, salt, DONE. (I don’t use salt, but it’s definitely a classic addition for this recipe.)

pesto-ingredients

My Cuisinart makes the process of preparing pesto all the more simple, though you can use any blender, really.

pesto-blend

Which is about all you need to do. Basically, you blend everything until a smooth paste forms. (Told you it was easy!) Better yet, you can make this recipe 1 day ahead. A tip for preserving its freshness: cover the top of your sauce with a 1/2 inch layer of olive oil before chilling.

Next, enjoy–over warm pasta, fresh bread, or that boring chicken you needed to spruce up. Or dare I say…turkey?

No worries. It’s all good!

Classic Pesto Sauce

4 cups fresh basil leaves (about 3 large bunches)

1/2 cup extra-virgin olive oil

1/3 pine nuts

2 garlic cloves

1/2 cup Parmesan cheese

1 tsp coarse kosher salt (I like Himalayan salt!)

Combine basil, olive oil, pine nuts, and garlic in a blender. Blend until a paste forms. If your basil flies up the sides of your blender, gently push it back down and encourage assimilation with the other ingredients. Add cheese and salt and blend until smooth. Transfer to a small bowl and enjoy!

pesto

Variations abound for pesto sauce, including choice of nuts, choice of greens, choice of cheese. For example, walnuts can provide an omega-3 advantage while your cheese can be a combination of Parmesan and Pecorino Sardo, Asiago–have fun with it! How about adding parsley leaves to the mix? Maybe a cilantro version? Mint? Feel free to experiment!

Infusing your passion for gardening with the joy of cooking…

Perfect Pizza Topping

As a budding Italian (I married into the family), I continually strive to improve my culinary talents with regard to all things Italian. Tomato sauce, gnocchi, homemade pasta, pizza dough… There is an art to creating these dishes and of course, success depends on which Italian is tasting the final results. Never one to shy away from a challenge, I’ll admit that pizza dough is tough one. It’s an endeavor my daughter and I tackled a few years back and the finished product looked good…

pizza!

But it wasn’t my favorite. The red sauce was delicious, the crust only so-so. And if you’ve ever met an Italian, they are VERY particular about the pizza dough they prefer. Everything else is simply sub-par. Hmph.

One recipe we have been working to perfect is our peppers. Mixed with oil and spices, these are wonderful served on a slice of fresh bread or–as I prefer–on pizza.

fill pepper jars to the brim

Normally I grow Hungarian Wax peppers for this purpose, however, lately we’ve expanded our selection to Sunset peppers. They look the same, taste nearly identical and work like a charm when it comes to pizza topping. Now there are some who will turn their nose away at my detour from the classic Hungarian style pepper, but me? I go with what works, what’s available, and what tastes good. I’m easy that way!

And canning peppers is easy. All you do is harvest, rinse, slice and remove seeds, cover with salt overnight to dehydrate the peppers, then rinse and dry the next morning, fill your jars, seal your tops, boil for 15 minutes and allow to cool. Done! For complete instructions, check my recipe page for Hungarian Wax Peppers.

Hungarian Wax Beauties

Wahoo~my Hungarian Wax peppers are ready to be canned!!  It’s the moment my son has been waiting for.  He can’t wait to get started harvesting–well, in between entertaining the neighbor girl peering at him through the chain link fence, that is.  In between introducing him to all 100 of her imaginary brothers and sisters, her fleet of horses, her real life dogs…

Well, you get the picture.  The boy was distracted, but still managed to snip this bounty of peppers.

Beautiful.  From red to yellow (and a few green we’ll chalk up to the distraction factor), my son has given me quite the beginning for a canning fiesta.  Mind you, he didn’t lug this basket up to the house himself.  I did.  He was busy impressing the young girl with his digging abilities, creating a hole deep enough to step in clear up to his thighs!  Needless to say, she was thrilled. More