Three cheers for Whitney, who’s number came up in the Raspberry Jam giveaway last night. She’s a lucky girl, as it’s very, very good stuff.
* * * * * *
Last Friday, I had the day off from work, and so my friend Shay and I took a drive out to Lancaster, to look for jars for my wedding (we’re planting tiny herb plants in a variety of jars as gifts for our guests) and visit her parents. I found an amazing cache of jelly jars (the ones that you can’t really use anymore, as they were designed to be sealed with wax) for $.15 each at the thrift store in Mount Joy, which got me much closer to the needed 60 jars. I also returned home with a 2 1/2 gallon ziptop bag, stuffed absolutely full of basil from Shay’s mom Ty’s garden.
Ty hasn’t had the greatest tomato year because of all the rain we’ve gotten, but it’s been a stellar year for basil production. Her herb garden is absolutely bursting with fragrant, vividly green basil. No matter how much I cut, it was nearly impossible to make a visible dent. So Friday night, I made an improvised pesto. I used lots of garlic, olive oil and parmesan cheese, but skipped the nuts (I didn’t have any pine nuts, and determined that I wanted this basil sauce of mine to be as flexible as possible). I ran my food processor for nearly half an hour and came away with more than four pints of pesto (that’s a hell of a lot). I packed it into 4- and 8-ounce jars (leaving plenty of headspace) and tucked it into the freezer.
I’m so looking forward to adding it to pastas, soups and eating it spread on bread all winter long.