All of the Pesto!

Derick was cleaning out his garden before the first frost hit for him and he had CRAPLOADS of basil.  I bought a bunch off him for $2 and had a pesto-making fiesta. First I washed it all and took it off it's stems.  

 I threw it in a blender with some fresh grated parmesan cheese, fresh ground pepper, sunflower seeds (could use pine nuts or walnuts or pecans), and lots of good olive oil.

Blend away and cover immediately with a layer of olive oil so that the pesto doesn't oxidize. It still tastes delicious when it does but it's not the prettiest...  (think guacamole gone brown)

I've frozen three and one is in the fridge for immediate cooking deliciousness :)

Bed Clear-Out and Epic Pesto-Making Session!

I pulled out all my radishes today to clear out the bed and make room for winter veg. I separated out the leaves and flowers to put into a pesto and discarded the stems.  I didn't have much luck with the actual bulbs though...  Soil was too depleted.  Going to add some good stuff to the soil before I start next–make my winter veg a bit happier!

Radish Top and Garlic Scape Pesto:

Blend radish tops, garlic scapes, raw sunflower seeds, fresh ground pepper and enough olive oil to allow the blender to run.  Voila!  

I kept some in a jar in the fridge and froze the rest.  Delish!

Radish Top Pesto

I made an epicly huge batch of radish pesto today with a whole whack of the radish tops in my garden (so many non-radishes! All leg! No root!) 

All I did was, simply, put the washed radish leaves in a blender with enough extra virgin olive oil to allow it to blend, a little bit of salt, and some garlic scape powder that I have from Giddy Yoyo (www.giddyyoyo.com). That's it! Simple, fast, and delicious! No need to get rid of those un-radishy radishes!