{"id":2316,"date":"2022-09-06T19:08:19","date_gmt":"2022-09-06T23:08:19","guid":{"rendered":"https:\/\/therabbithoel.com\/?p=2316"},"modified":"2022-09-06T19:09:36","modified_gmt":"2022-09-06T23:09:36","slug":"more-cooking-from-the-harvest-fresh-pesto","status":"publish","type":"post","link":"https:\/\/therabbithoel.com\/?p=2316","title":{"rendered":"More cooking from the harvest &#8211; Fresh pesto"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"alignright size-large is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/fresh-pesto.jpg?resize=145%2C179&#038;ssl=1\" alt=\"\" class=\"wp-image-2317\" width=\"145\" height=\"179\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/fresh-pesto.jpg?resize=828%2C1024&amp;ssl=1 828w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/fresh-pesto.jpg?resize=243%2C300&amp;ssl=1 243w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/fresh-pesto.jpg?resize=768%2C949&amp;ssl=1 768w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/fresh-pesto.jpg?resize=900%2C1112&amp;ssl=1 900w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/fresh-pesto.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"auto, (max-width: 145px) 100vw, 145px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">I really enjoy using fresh from the garden food in my cooking. This year I grew basil, so it&#8217;s time to make some pesto!  It&#8217;s an easy to make recipe that can add so much flavor to your food.<\/p>\n\n\n\n<!--more-->\n\n\n\n<h2 class=\"wp-block-heading\">Fresh Pesto<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1-2 cups packed fresh basil<\/li><li>1\/4 cup nuts<\/li><li>1\/4 cup shredded cheese<\/li><li>1-2 cloves garlic<\/li><li>1\/4 cup olive oil<\/li><li>Salt and pepper to taste.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">That&#8217;s it. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">There are numerous recipes out there, and they vary the proportions some what. This is the quantities I use. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The basil should be fresh, with no stems. I pick it over pretty carefully and only use leaves that are in good shape. You can sub baby spinach or parsley to for some of the basil reduce the strength of the of the flavor. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"629\" height=\"763\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/fresh-basil.jpg?resize=629%2C763&#038;ssl=1\" alt=\"\" class=\"wp-image-2318\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/fresh-basil.jpg?resize=844%2C1024&amp;ssl=1 844w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/fresh-basil.jpg?resize=247%2C300&amp;ssl=1 247w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/fresh-basil.jpg?resize=768%2C932&amp;ssl=1 768w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/fresh-basil.jpg?resize=900%2C1092&amp;ssl=1 900w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/fresh-basil.jpg?w=1000&amp;ssl=1 1000w\" sizes=\"auto, (max-width: 629px) 100vw, 629px\" \/><figcaption>Fresh from the garden, washed and ready to make pesto.<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The nuts can be any of several types. Most commonly, it is pine nuts, walnuts, or almonds. This time I used almonds because that is what I had on hand.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cheese can also be done to your choice of flavor or what you have on hand. Frequent option include Parmesan, Romano, and Pecorino. I used some Asiago we had brought back from Wisconsin and frozen. Hard cheese freezes well if you vacuum seal it and are planning to shred it for use. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"629\" height=\"420\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/garlic-nuts-cheese.jpg?resize=629%2C420&#038;ssl=1\" alt=\"\" class=\"wp-image-2319\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/garlic-nuts-cheese.jpg?resize=1024%2C683&amp;ssl=1 1024w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/garlic-nuts-cheese.jpg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/garlic-nuts-cheese.jpg?resize=768%2C512&amp;ssl=1 768w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/garlic-nuts-cheese.jpg?resize=900%2C600&amp;ssl=1 900w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/garlic-nuts-cheese.jpg?w=1200&amp;ssl=1 1200w\" sizes=\"auto, (max-width: 629px) 100vw, 629px\" \/><figcaption>Garlic, cut into chunks; sliced almonds; shredded Asiago cheese.<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Method of preparation<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">I make my pesto in the blender, but you can also make it in a food processor. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the basil, cheese, nuts, and garlic to the blender and pulse it several times. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gradually add the oil to the running blender until the consistency is right.  You may not need the full quarter cup. Stop and scrape down the sides several time as you blend to get the most even results. Add the salt and pepper to taste.<\/p>\n\n\n\n<div class=\"wp-block-jetpack-tiled-gallery aligncenter is-style-rectangular\"><div class=\"tiled-gallery__gallery\"><div class=\"tiled-gallery__row\"><div class=\"tiled-gallery__col\" style=\"flex-basis:47.97503%\"><figure class=\"tiled-gallery__item\"><img decoding=\"async\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/in-the-blender-975x1024.jpg?strip=info&#038;w=600&#038;ssl=1 600w,https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/in-the-blender-975x1024.jpg?strip=info&#038;w=900&#038;ssl=1 900w,https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/in-the-blender-975x1024.jpg?strip=info&#038;w=975&#038;ssl=1 975w\" alt=\"\" data-height=\"1050\" data-id=\"2321\" data-link=\"https:\/\/therabbithoel.com\/?attachment_id=2321\" data-url=\"https:\/\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/in-the-blender-975x1024.jpg\" data-width=\"1000\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/in-the-blender-975x1024.jpg?ssl=1\" data-amp-layout=\"responsive\"\/><\/figure><\/div><div class=\"tiled-gallery__col\" style=\"flex-basis:52.02497%\"><figure class=\"tiled-gallery__item\"><img decoding=\"async\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/add-oil.jpg?strip=info&#038;w=600&#038;ssl=1 600w,https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/add-oil.jpg?strip=info&#038;w=900&#038;ssl=1 900w,https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/add-oil.jpg?strip=info&#038;w=1000&#038;ssl=1 1000w\" alt=\"\" data-height=\"968\" data-id=\"2320\" data-link=\"https:\/\/therabbithoel.com\/?attachment_id=2320\" data-url=\"https:\/\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/add-oil.jpg\" data-width=\"1000\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/add-oil.jpg?ssl=1\" data-amp-layout=\"responsive\"\/><\/figure><\/div><\/div><\/div><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Once it is well blended, take it out of the blender. Pesto will brown (like guacamole) so you want to cover it tightly with plastic wrap. Press the wrap against the pesto to prevent air from getting next to the surface.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Storing you pesto<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pesto can be stored tightly covered in the fridge for 4 or 5 days. So I like to put some in the freezer when I make it. You can line an ice cube tray with plastic wrap and freeze it then pop the cube out and put them in a bag. <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignright size-full is-resized\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/to-the-freezer.jpg?resize=122%2C122&#038;ssl=1\" alt=\"\" class=\"wp-image-2322\" width=\"122\" height=\"122\" srcset=\"https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/to-the-freezer.jpg?w=1000&amp;ssl=1 1000w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/to-the-freezer.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/to-the-freezer.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/to-the-freezer.jpg?resize=768%2C766&amp;ssl=1 768w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/to-the-freezer.jpg?resize=88%2C88&amp;ssl=1 88w, https:\/\/i0.wp.com\/therabbithoel.com\/wp-content\/uploads\/2022\/09\/to-the-freezer.jpg?resize=900%2C897&amp;ssl=1 900w\" sizes=\"auto, (max-width: 122px) 100vw, 122px\" \/><figcaption>Ready for the freezer!<\/figcaption><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">I don&#8217;t have any ice cube trays, so I put the pesto by the tablespoon on a sheet of waxed paper on a cookie sheet. Once it is frozen, I put in a bag in the freezer.  I can then grab as much as I need for a recipe. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bon App\u00e9tit has a really good write up on Pesto <a href=\"https:\/\/www.bonappetit.com\/test-kitchen\/how-to\/article\/pesto-out-of-anything\">here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I really enjoy using fresh from the garden food in my cooking. This year I grew basil, so it&#8217;s time to make some pesto! It&#8217;s an easy to make recipe that can add so much flavor to your food.<\/p>\n","protected":false},"author":2,"featured_media":2323,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Post is late! - Long holiday weekend messed my up. I really enjoy using fresh from the garden food in my cooking. This year I grew basil, so it's time to make some fresh pesto!","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6],"tags":[50,45],"class_list":["post-2316","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-cooking","tag-preserving"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>More cooking from the harvest - Fresh pesto - Down the Rabbit Hoel<\/title>\n<meta name=\"description\" content=\"I really enjoy using fresh from the garden food in my cooking. 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