It was time to harvest the basil. The plant had grown well for us but was looking a little limp. We bought the basil this summer at the end of July since we were camping most of the summer weekends before then. Last year’s basil plant was prolific; the year before…I killed three plants in one summer! No green thumb on these hands!
Hubby brought up the idea that it was time. Okay. Last year I had made walnut pesto. This year I have a small batch of pine nuts languishing in the freezer leftover from some recipe that I made. I have no memory of what it was. We gather what we want to put in the pesto. Looking at recipes gives you this information: basil, olive oil, garlic, nuts, and Parmesan cheese. I pull out the food processor and pluck all the leaves from the plant. They fill about a third of my processor (9 cup capacity) loosely. The recipe I glanced at called for 1/2 cup olive oil so I pour that into the measuring cup. Hubby toasts the pine nuts. And then he chops the garlic. I throw all this into the processor bowl and slowly pour in the oil. I only use 1/2 the oil not wanting it to be too oily. In hind sight I should have used it all. But live and learn. I can always add oil to it when I take pieces out of the freezer. So this is pretty cool, homemade pesto sitting in the freezer just waiting to be used.
We thought it might be nice to have a little right then. But what do we put it on? We don’t have any crackers and it would be weird on tortilla chips. So we take the stale french baguette and slice it into crostini. I have been trying not to throw out food and was not sure what to do with this stale baguette. I don’t use a lot of bread crumbs which would have been the other idea. So hubby toasts the bread and then we start gathering cheese and bits and pieces from the fridge and pantry. I had just bought a piece of expensive English Stilton Cheese from a fancy cheese shop from my Maine girls’ weekend and we found an unopened package of smoked salmon. Here’s what we made.
We have Stilton cheese, pepperoni, cheddar, pesto, jalapeno poppers, smoked salmon, apples and grapes. It was a feast for the taste buds.
Now what am I supposed to do with all the mint leaves from the prolific mint plant?