Fresh Basil Pesto recipe
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| Genovese Basil |
½ cup pine nuts, or roasted sunflower seeds, or walnuts
8 garlic cloves
4 cups packed basil leaves
1 cup olive oil
1 cup grated parmesan
salt and pepper to taste
Start by placing nuts in a food processor, then add garlic, and some of the basil, and give that a whirr. Add the rest of the ingredients and continue to process until a paste forms.
- Yields 2 ½ cups
- This pesto can be frozen for later use
- It can be added to pasta for a quick meal, or casseroles, or chicken – experiment!
- We love adding it to our salad dressing too
Chili Salsa
1 lb onions
1 lb hot peppers (jalapeno or other hot type)
6 lb tomatoes
3 tsp salt
1/2 tsp pepper
3/4 cup apple cider
1/4 cup lime juice
2 tbsp sugar
1/2 cup chopped fresh cilantro
1 head garlic
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| Ella helped make salsa with sungold tomatoes. Yum! |
1. Chop onions, peppers, and tomatoes. Wear gloves when handling the peppers! Combine all ingredients and simmer 10 minutes.
2. For preserving, pack hot salsa into clean hot pint canning jars with 1/4 inch headroom. Cover with hot lids and screw on finger tight. Process for 15 minutes in a boiling hot water bath.
3. For all preserving, please refer to a reliable canning manual.
* This recipe is special because the minimal cooking makes the salsa very fresh-tasting. It is runnier than most salsas, but very good!
Salsa Verde
I was not originally a fan of salsa verde. It didn’t look appealing because it was kind of green (verde). One day Rob Teale gave us a jar and we LOVED it. So creamy. It brings out the flavour of other foods really well. We got Rob’s recipe and copied it below with a few minor modifications.
5 cups chopped tomatillos
2 cups chopped peppers
4 cups chopped onions
1 cup lemon bottled juice
¼ cup chopped garlic
½ cup fresh cilantro
1 Tbsp cumin
3 Tbsp dried oregano and 3 Tbsp fresh oregano
1 Tbsp salt
1 tsp pepper
Mix everything together and bring to a boil. Simmer until desired consistency. Bottle in pint jars and place in boiling water bath for 15 mins.
Rob strains the juice off the tomatillos after he chops them and then boils it down in a separate pot. It saves time.
A triple batch will yield 7.5-8 liters of salsa.
