Pesto Recipes

Basil Pesto
2 cups packed basil leaves
1 clove garlic
3 Tbsp. pine nuts
1/4 - 1/2 olive oil
1/4 c. grated Parmesan
salt and pepper to taste

Place basil, garlic,and nuts in food processor and pulse until roughly chopped. Slowly add oil in a steady stream w/ the motor running to desired thickness (start 1/4 cup)
Add Parmesan and salt/pepper pulse until smooth
Makes 1 cup

It was great to touch base with the herbies.

Marie brought a recipe from Bon Appetite for
Spinach-Walnut Pesto crostini:
2 5oz. packages of baby spinach, divided
1/2 cup walnuts
1/2 cup Pecorino Romano (plus some for garnish)
2 Tbsp. fresh lemon juice
2 cloves garlic,chopped
1 red jalapeno chile, seeded and chopped
1/2 cup extra virgin olive oil
20 1/2 inch thick baguette slices
Place 1 pack (5 oz) spinach, walnuts, 1/2 cup cheese,lemon juice, pepper, and garlic in food processor. With machine running add 1/4 cup olive oil:process until spinach is coarsely chopped. Add remaining spinach and slowly add another 1/4 cup oil, processing until a coarse puree forms. Transfer to a bowl and season with salt and pepper. (Can be made the day ahead of time: Cover and chill)
Preheat oven to 350 degrees. Arrange bread in slices in a single layer on a rimmed sheet. Bake until lightly toasted turning once midway (about 10 min. total baking time). Cool. Spoon generous amounts onto each bread slice . Garnish with shaved cheese.

We also discussed how to freeze pesto (place in clean, tiny ball mason jars and cover the top with olive oil to form a fine layer). Freeze for 6 months (although I have used it frozen at 1 year out and it was fine. Not what I am recommending, just what I have done.
Uses can be on pasta, on breads, or IN pasta if you make your own. Great way to preserve those tender herbs. There are all forms of pesto. Mint/cashew,cilantro, etc. It doesn't always have to be basil. And if you need mint, I know of a lady who has 3 acres of it named Rita.............

Finally A Meeting!

Cracker Barrel today at 5 pm. I'm bringing the pesto! I'll post minutes soon.

5 Things..............

5 Things You've Eaten and Think that Everyone Should Eat at least Once Before They Die. I won't force my culinary opinions on anyone so my take on this is:

Five Things I'd Like To Eat Again (It's too morbid to bring death into this)

1. Fried Catfish from Cracker Barrel
2. Rita Heikenfeld's White Bean Italian Soup
3. Giuseppe's Pizza from North Canton....it's worth the drive!
4. A French 2 Step sundae from Aglameisi Brothers in Oakley (2 scoops vanilla with chocolate whipped cream and chocolate syrup drizzle)
5. A steak made by a Jeff Ruby Restaurant (I prefer The Precinct)

Now it's your turn. What is your favorite?

Evolution of Treatments

2000 B.C. - Here, eat this root.

1000 A.D. - That root is heathen. Here, say this prayer.

1850 A.D. - That prayer is superstition. Here, drink this potion.

1940 A.D. - That potion is snake oil. Here, swallow this pill.

1985 A.D. - That pill is ineffective. Here, take this antibiotic.

2000 A.D. - That antibiotic is artificial. Here, eat this root.

Mt. Rumpke

This week I got to visit Mt. Rumpke (a.k.a Rumpke Dump) in Colerain. I found it fascinating to see compost made.

Garden Progress

I've had my worst gardening year ever! Only the herbs lived. Everything else (that I didn't kill with baking soda) became too wet or the bunnies ate it. But the Mandavilla is gorgeous, as it likes water.
"Karen....did you say baking soda?"
" Yes I did!" I reply proudly. I should be more ashamed. The bunnies were just devouring my garden. My neighbor is feeding them trying to get them to leave my yard alone. She has such a good heart. She doesn't realize they'll just replicate to the food supply. They set up shop in my garden. I recall Ron Wilson (Natorps) saying to put rabbit/deer repellent on. It didn't work. He warned it wouldn't stop them if they were really hungry. Then I recall dusting the foliage with a white powdery substance last year (cornstarch) I grabbed the baking soda instead! What was I thinking? Everything that the bunnies were eating shriveled up and turned brown....that'll teach those bunnies! The comfrey and black eyed Susan's forgave me and regrew. The spaghetti squash and giant pumpkin did not. I have learned. The bunnies have not. I'm wagering they'll be back. My dog loves chasing them, but if he caught them I'd just be sick.
So I am rethinking my garden for "next year". There's always next year. I love next year's garden already. It's so lush, and no bunnies!

We Learned Something!

Today some of us got to attend the "Canning, Freezing and Preserving Food" seminar from the Kenton County UK Extension Program. Such nice people. We learned some very important tips and learned how to enter an item in a fair. I've been to one fair in my life, so it was amusing. Did you know first place gets $6 and a blue ribbon? Jeanne made great orange pecan shortbread cookies! Kathy accuses us of being more of a cooking club than an herb club. This post makes me think she may be on to something!