It's that time of the year again where everybody who's been guarding their fruit trees with their life up until now is forced to admit defeat because they can only eat / preserve so much of their fruit.
Where I live, this means that trees get marked with yellow tape and you're allowed to harvest those trees without explicit permission. So I've done a bit of fruit picking and preserving, of course
, and ended up with a nice stockpile of apple, cherry, plump and mirabelle preserves which will hopefully last me all winter.
Oh, and I've also discovered how absolutely fast and simple it is to make your own pesto!
After doing everything but sing and read bedtime stories to my shop bought plants, only for them to die on me anyway, I threw a couple of seeds in flowerpots this year and - wonders never cease! - I've been swamped with basil all summer. The stuff has been growing like crazy and I can't believe that something that is so delicate when shop-bought seems to be indestructible when homegrown... But I was trying to talk you into giving your own homemade pesto a try
Okay, as you already have guessed, you'll need quite a bit of basil. I used one arm - but my plant truly is massive, so you'll probably need more than one. You'll also need a nice chunk of parmesan cheese, a handful of mixed nuts, 1 clove of garlic (more if you really like your space), some olive oil and a bit of salt.
I used my blender to grind the nuts and did the rest with pestle and mortar. My little kitchen machine hates cheese and clocks up somewhat fierce. But if you have a stronger machine you can do it all in one go, but even if you blend your ingredients by hand, it only should only take a couple of minutes until you're done.
Oh, one word of advice, wait until everything has blended well before you add your salt. The pesto itself is pretty savoury already once your ingredients have been mixed together, so it is easy to add too much if you're adding it in the beginning.
PS: Pesto stores really well when you cover it with oil. You can use up the oil when you add some of your pesto to your pasta or (tomato) salad and simply add some more oil when you're done.
PPS: I'll take a picture of my monster plant tomorrow. I should call it / her "Audrey"