When we came home from our trip my basil plants were barely clinging to life. I cut them back and two weeks later they were full and bushy and ready to pick. This is one of my favorite varieties, Mrs Burns, lemon basil. It is perfect for making a lemony vegetarian pasta. A little lemon zest completes the lemon theme.
I'm not fussy about which nuts I use; whatever is around, and this time it was pecans. If I am freezing the pesto I omit the parmesan cheese, adding that later.
Into the egg tray and into the freezer, means I will have plenty of pesto for the winter..
I cut back the oregano all the time, and hang it up to dry. I prefer the dried to the fresh.
Brown paper caps stop dust landing on the drying leaves.
I'm not fussy about which nuts I use; whatever is around, and this time it was pecans. If I am freezing the pesto I omit the parmesan cheese, adding that later.
Into the egg tray and into the freezer, means I will have plenty of pesto for the winter..
I cut back the oregano all the time, and hang it up to dry. I prefer the dried to the fresh.
Brown paper caps stop dust landing on the drying leaves.
I like your drying rack and caps. Great idea. I'm running out to cut my oregano right now.
ReplyDeleteI like your oregano idea too...how do you store it once dried (glass jars?) and how long do you generally store it before its flavor diminishes? I've always used mine fresh but it is taking over my sunny bed! It seems I've stumbled over a solution to my problem!
ReplyDeleteWhat a lot of useful ideas here! love the paper caps.
ReplyDeleteOk all very useful ideas! Love the ice cube trays for the pesto. Might be a no brainer to some but I wouldn't have thought of it. Photography and cooking are both new to me this year and I am enjoying learning about both. Michael has always done the cooking and this past year I have been doing more and really enjoying it. I have this blog I follow- the Pioneer Woman- love her stuff- I think I have made almost all her dishes. She is great for me as she shows the steps as she cooks which lets me know if mine is looking right... haha. I need it. Michael is one of those cooks that uses no recipes- me, I am lost without. Love the ideas for the pesto- will use that- we have lots of basil we have been growing and been giving it away as not to waste- what a great idea!!!
ReplyDeleteEgg trays? Brilliant! We've been filling snack-sized Ziploc bags.
ReplyDeleteCat- I save the oregano in glass jars. It keeps for a year without losing any of its pungency. It is interesting that I was at Lucinda Hutson's one time and she said she always used the dried. I had to agree with her on that. You know what a fantastic cook she is. I am always hacking it back because I prefer the look of the rounded bush to the straggly overgrown and seriously invasive one.
ReplyDeleteJenny, I love this! I only planted a few basil plants this year but will do more for lemony pesto next year. I'm totally amazed at how quickly yours rebounded for such a lush colander.
ReplyDeleteAnd generally I just cut the oregano fresh, though I've done the "hanging thing" in the past, too. Now I'll go after it again & hang some fragrant oregano. Thanks for your wonderful ideas! I needed some inspiration!
Lemony pesto sounds devine! That is the coolest trick for drying your oregano!
ReplyDelete