Basil In My Garden

Written by Mary F. Pisarkiewicz

Basil in my garden

We are in the dog days of summer here in the USA with many states experiencing tremendous heat waves, including NY. Numerous crops are suffering, particularly corn across the Midwest, but my little garden has miraculously been just fine and is a profusion of basil, mint, sage and oregano!

So I’ve been making tons of pesto sauce and freezing it! It has been so delicious, there’s nothing better than making it from fresh cut basil, so aromatic and actually good for you as well! Recently, there has been research into the health benefits of the essential oils found in basil. Scientific studies have established that compounds in basil oil have potent antioxidant, antiviral and antimicrobial properties, and even potential for use in treating cancer. Basil is originally from India and in Siddha medicine, it is even used for treating pimples on the face!

I served it at one dinner party recently just in a bowl as an accompaniment and guests were putting it on their roasted vegetables, on top of their rice and beans, eating it by the spoonful, asking to take some home and putting in requests to receive as a Christmas present. It’s that good!

Here’s my recipe. Remember, it’s all about the quality of the ingredients for any dish you make, so use the very best you can.

PESTO

-makes about 3 cups

3 cups of packed basil leaves, thoroughly washed and dried

6 – 7 large cloves of garlic, roughly chopped

1 1/2 cups walnuts

1 1/2 cups Greek extra virgin olive oil (I like Athena brand)

1 1/2 cups freshly grated Parmesan (Reggiano) cheese

2/3 cup freshly grated Pecorino Romano (Locatelli) cheese

Salt

Pepper

In a large food processor, combine basil, garlic and walnuts. Process to make a near paste. Scrape bowl. With machine on, slowly drizzle in olive oil. Scrape bowl again. Add the cheeses, a big pinch of salt and 20 grinds of fresh black pepper. Process again, taste and add more salt, if necessary, to your liking.

A one cup portion is enough to coat 1 lb. of dried pasta, cooked. I like it on fusilli best as it can get in all the little groves for maximum coverage and flavor.

This freezes well.

For more life stories and recipes, visit www.lovethesecretingredient.net

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