Tuesday, July 8, 2014

Basil Freezing and Pesto

I love Basil
and the aroma fills this room
as I wash and cut off of stems
in preparation for freezing.
Many mornings planned on doing this
but it never happened.
Will place in ice trays
cover with water
freeze and then pop in plastic freezing bags.

Next I will do Dill, Parsley, Chives, Rosemary and Thyme,
it is so easy to add while cooking.
Sage always last through the Winter months.

This one thinks
she has a frown on her face
as she notices the high priced tiny bags of herbs
at the grocery...

Just made a small container of Pesto.
Oh my
so good.
No Parmesan cheese on hand
used some Bleu cheese,
pine nuts and olive oil.

Why
has she not been doing this
more often ?

9 comments:

Tabor said...

I do this every year and am trying to finish off some old pesto before I go ahead. I also put the leave flat in an ice cube tray and pour a little olive over them when I freeze.

One Woman's Journey - a journal being written from Woodhaven - her cottage in the woods. said...

Tabor, oh my
I did not mean to post this until
in the morning :)

Balisha said...

I've never done that with herbs. It's such a good idea...just add an ice cube to food that's cooking.
You certainly have a large amount of basil. Mine isn't doing so well, but everything else is.
Maybe you are wise to return the grill. I was so hoping that you would find that you liked it. I do steaks that way all during the winter months. I do them on top of the stove and then put them in the oven for a few minutes.
Have a nice evening...Balisha

One Woman's Journey - a journal being written from Woodhaven - her cottage in the woods. said...

Balisha, Basil has been wonderful this year but at the present
starting to get a lot of yellow leaves. Need rain and suppose to come in late tonight - may be
because I water every morning,
or just the woods.

Sharon Lovejoy said...

Oh my goodness...you and I are in the same mood. Pick, preserve, taste, savor, enjoy!

I JUST posted a new posting and your comment came flying in. I thought it was about this posting, but it was about my friend Liz Krieger, the retired librarian.

Think of it, Liz has enriched thousands of lives. Quite an accomplishment.

Take care and keep playing in your kitchen!

Sharon

Luan said...

I made the Zucchini bread with pineapple this afternoon. I made two bread pan loaves and took a warm one fresh out of the oven to the Lions club game night as my snack contribution. Everybody loved it and I will be making it many more times in the future. Thank you for the recipe.

Lou Ann

One Woman's Journey - a journal being written from Woodhaven - her cottage in the woods. said...

Luan, as this bread ages for a day or two becomes so good and moist, think it is the pineapple. Also I use walnuts instead of pecans in the recipe or any nuts on hand.
Enjoy

One Woman's Journey - a journal being written from Woodhaven - her cottage in the woods. said...

Sharon, always smile when receiving a comment from you.
You are one super busy lady.
Please take care...

BlondeMomBlog (Jamie) said...

I need to make pesto!