After a very busy past couple of months, my idea of a good weekend is going for a long walk around the city, seeing the sites, going to the market, cooking and baking, and sleeping in.
With some of the best fruits of the summer in season, I’m starting to feel that itch to get my fill and prepare for the winter. I stocked up on a bunch of produce (peaches, basil, raspberries (1/2 flat for $10 – cheaper than picking them), lettuce, etc. I’m so glad I went blueberry picking, though. For 4L, I paid $15. But, to buy them in the market, they’re around $35-$40.
I’m still growing my own basil at home and it’s actually doing much better now that I put it in a place where it receives direct sunlight on a consistent basis. Too bad we’ve had so much rain. My first time growing basil, I left it on my kitchen window sill in my old apartment in one of the sunniest cities in Canada. The basil grew like a weed and I couldn't eat it fast enough. Living in a somewhat cloudy city, growing vegetable and herbs requires you to actually work for your produce.
I’ve wanted to make and freeze pesto for a while now. At $1/bunch of basil, how can you go wrong? I may have to get some more this weekend. I used some of the basil to make another Caprese salad. This time, using a balsamic vinegar and oil-based dressing. I used the rest of the basil to make a basil pesto.
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper, to taste
Blend the ingredients together.
I made a double recipe.
I then took the pesto and put it in an ice tray until it froze into small portion-sized cubes.
This allow you to freeze pesto in service-sized portions.
Stay tuned for the first dish I made with this pesto.