In late August when cooler days arrive at our farm the lovely green wide leaved annual herb Basil tastes especially fine and we traditionally make pesto to freeze for the winter months.

 

 

 

 

 

 

 

plant our Basil in mid to late April from seed in my greenhouse and transplant the seedlings come late May into raised beds nestled up to colorful Cosmos Flowers; dry seeding Hollyhocks and lettuce. We like harvesting basil to use in salads, tomato dishes, soups, stews and stir fries.

 

 

 

 

 

 

 

 

 

Preparing to make some fresh Home Place Fairies Pixie Pesto a granddaughter removes Basil leaves from their stems and sets them aside. Then we begin gathering together our ingredients.

 

 

 

 

 

 

 

Home Place Fairies Pixie Pesto

Ingredients:

  1. 4 cups packed full of fresh Basil Leaves, rinsed if needed, and stems removed.
  2. 4-5 cloves of Fresh Garlic
  3. 1/4 cup Pine Nuts
  4. 1/4 cup Sunflower Seeds
  5. 3/4 – 1 cup freshly grated Parmesan Cheese
  6. 1/2 cup extra virgin Olive Oil
  7. Salt a wee bit to taste (and maybe Pepper)
  8. Optional you could apply a small squeeze of Fresh Lemon, just a tiny nip!
  9. Many folks add a tablespoon of melted butter, I generally don’t but you can

 

Directions:

  1. Combine all ingredients into a food processor or a blender. (I use a food processor) and blend on low speed, then medium, then high. Sometimes the basil leaves bunch up in which case, turn off your machine and rearrange the ingredients with a wooden spoon so blade will move more effectively. Blend until everything turns into a smooth paste. Presto! That’s it! That’s your pesto!

 

 

 

 

 

 

There are many delicious ways to serve Pesto. You can simply smear your Pesto on crackers or toast and top with freshly harvested cherry tomato slices. Try topping this with sprinkles of goat cheese and pinched tiny basil leaves and florets.

 

 

 

 

 

 

 

You can serve Pixie Pesto over cooked pasta, smear on roast chicken, fish or chops.

 

 

 

 

 

 

 

Pixie Pesto can be frozen for a late winter treat. I like to freeze my basil in little heart ice cube trays, or heart shaped baking sheets, or simple ice cube trays will do. Just smear Pixie Pesto into your tray, place in freezer uncovered and wait until frozen then remove and place in freezer proof ziploc bags, return to freezer for later use.

 

 

 

 

 

 

 

 

 

We might toss 6-8 (or more or less) frozen or thawing hearts onto a dish of hot pasta depending upon how much Pixie Pesto we are craving.

Yum!