I have a mini food processor that I used years ago for making homemade babyfood – whatever steamed veggie I made for dinner I made extra, turned it into veggie mush, spooned it into ice cube trays and froze. I very rarely bought any baby food.
The gadget now-a-days comes out for holiday baking for chopping nuts and whenever I make small batch pesto.
I planted my basil this year in a small pot and then placed the pot in the dirt, most of the time my basil plants get leggy and out of control but this year it was wonderfully manageable. Is it because I planted it in the pot?
My thought was that I could pluck the pot from the dirt and try and winter it and keep that basil coming all year round. I’ll let you know if that works!! My indoor green thumb is not so green. I keep trying though!
In the mini food processor chop 1 T of walnuts ( or pine nuts if you prefer ) with 1 large clove of garlic , add 1 1/2 T of olive oil, 2 cups of fresh basil leaves and pulse, add 1/4 freshly grated parmesan a pinch of sea salt and pulse some more. Should look like a paste. I like adding parsley when I have it too.
I grilled chicken breasts with this spread all over it and it was really yummy. I then put the rest into an ice cube tray for cubes of basil goodness later – this small batch made one fresh meal and about 5 cubes that store well in a glass jar in my freezer.
the beauty of garden basil flickr credit
K a r e n H a n r a h a n
Wellness Educator/Nutritional Consultant
Mentoring YOU to Health Success
Member of BNI – West Suburban BNI: “Chapter Mentor”
Member of West Suburban Women Entrepreneurs www.wswe.org
WSWE Board Member and Programming Chair