My hardworking friend, Marcia, is a devout Christian, talented organizer, crusader, gardener, cook and huge helper to all. Her husband is an avid gardener and the bounty of his 9000 square foot garden keeps Marcia, her daughter and grandchildren busy canning and freezing throughout the growing season. The whole family work together preserving the gifts his garden gives. Marcia, though, is the one who tends this little herb garden. Here she is surrounded by some of her herbs. The small individual clumps are Greek Basil which I’d not tasted before.
She was telling me today that she freezes pesto and I found that hard to believe because I was sure it would turn brown as it thawed. She said that it stays and defrosts the same fresh green that it is when she puts it in glass jars in her freezer. I don’t have near the basil growing that she does but I do like pesto. With Marcia as inspiration I picked some basil today and tried, not only freezing pesto, but this recipe that she shared with me.
“Gardens are not made by sitting in the shade.” Rudyard Kipling
Marcia’s Pesto Pasta
Put 3 cups basil leaves in your food processor and chop coarsely. Add ½ cup pine nuts, ½ cup parmesan cheese, 3 garlic cloves, 1 teaspoon salt and ¼ teaspoon pepper. While chopping this mixture, add 1 cup olive oil through the small hole in your processor’s food tube and mix until almost smooth or the texture you prefer.
Boil one pound of your favorite pasta and drain. Reserve a little of the cooking water in case you need to thin your final dish. This liquid also contains starch and will thicken pasta dishes. Add 1 cup cottage cheese to the warm pasta and stir. It will almost dissolve and when it is mixed in add pesto and stir.
I would have never dreamed of the cottage cheese trick but it makes the dish creamy and mouth-watering.
Marcia calls this her fast food because she just takes a jar of pesto from the freezer to prepare it. I told you she was hard working – I call fast food a Big Mac!