Preserving and Pruning and Trellising, Oh, My - Garden Journal June 25th
Channel: Mailer's Landing
Date: 2021-07-03

Garden to table in Three Acts:
Act I - BRING IN YOUR PERISHABLES! Gathering Chamomile and Dill, and Pruning Basil
Act II - Don’t Walk Away From Your Nuts - Making Pesto and Freezing Dill Heads
Act III - Will There Be Jam? Trellising Berries & Hoping for the Best

Growing, building and cooking in New England, zone 6b

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Music by Daily Mouse 2003

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_Pesto 101_

2c fresh, loosely packed basil leaves
1/2c walnuts
3 large cloves of garlic, roughly chopped
1/2tsp kosher salt
1/4tsp freshly ground pepper
2/3c good quality olive oil
1/2c grated parmesan or parmigiano-reggiano cheese
1-2Tbsp fresh lemon juice

1. Toast the walnuts briefly in a dry pan - a couple minutes, just to color them a little bit. Allow to cool for 10 minutes.
2. Add the walnuts and garlic to your food processor & pulse a few times to break things down. Add basil, and scrape down the sides of the bowl so that the spinach will make contact with the blades. Also add salt and pepper. Pulse a few times, so that things are incorporated, then raise the speed to high and run for about a minute, until things look paste-y in there.
3. Lower the speed to low, and drizzle olive oil in slowly through the top opening. Once things look blendy, add the cheese, also through the top opening. Raise the speed to high & blend another minute.
4. Taste. Stir in lemon juice one Tbsp at a time until it tastes the way you like it. 

Serve with your favorite pasta. Or whatever you have in the pantry ~.o 

NOTES: 
- You can add more or less garlic, deepening on what you like. You can also add in other herbal business like parsley, or onion or garlic scapes. 
- This freezes well! It should keep in your freezer for about 6 months, give or take a few weeks.