This is going to be a quick post because we’ve just been so busy this summer, I haven’t had time to post, but I thought it was worth sharing. Sorry, I don’t have step by step pics but it was pretty easy so hopefully you’ll get the gist.
Herb Preservation – Part 1 – Garlic scapes: I planted a ton of garlic last fall, and got a Walmart shopping bag full of scapes once I cut those off.
To preserve them, I stuffed the whole lot into my food processor with a little extra virgin olive oil (highly technical, I know). I don’t have an exact amount of either, nor do I think you need one. I added olive oil as I needed to, as they were processed in the machine. I ended up with a thick garlic scape paste. I put into ice cube trays, and froze. Once they were frozen, I popped them out of the trays and stored in a large plastic bag. This way, I can add them to soups or other dishes. I think I’ll also try to thaw them and see if I can use in salad dressings. Maybe they’ll be too wilty, but it’s worth a try.
Herb preservation Part 2 – Basil Pesto:
I gave my basil a haircut last weekend and got all of this:
And this is how I made my pesto:
4 c. packed basil
2-3 cloves garlic
1/2 c. extra virgin olive oil (I added a little more as needed)
1/4-1/2 c. cheese (I used Organic Valley raw sharp cheddar, I did not grate but cut in smaller pieces)
1/2 c. walnuts
Process in blender. It takes a little while to get it all blended, and you will have to stop your blender often to pack it down again and/or mix it up. I did a batch at a time, and I had enough for 6 pints. Store in freezer. I made sure to leave about an inch or so head room to allow for expansion when frozen. I took a picture of the end results and it was lopsided and I had a big mess in the background, so I decided to skip it. 🙂 The pesto was beautiful, anyhow. You’ll just have to take my word for it. 🙂