Simply Delicious Homemade Pesto.

Hi y’all! If you love pesto you’ll love this recipe, if you also love preserving your herb harvest this post is for you.

Before this summer I never how simple and fun making homemade pesto was. Even better if you have your own right outside your back door, am I right?

All you need is a food processor/blender and cute jar to stuff it in and you’re set.

Ingredients:

  • 3 C fresh basil leaves (packed)
  • 1/4 C pine nuts
  • 1/2 C organic olive oil
  • 1 tsp lemon zest
  • 2 tsp lemon juice (fresh squeezed)
  • 2 cloves garlic (minced)
  • 1/3 C grated Parmesan (fresh if possible)

Directions:

  1. Clean off any bugs or dirt from basil and rinse under water if needed (pat dry)
  2. Add basil leaves, pine nuts, lemon zest & juice, garlic, and Parmesan cheese to food processor and blend until well incorporated.
  3. Drizzle in oil and let emulsify and blend in well.
  4. Voila! Pack your yummy pesto into a jar and store in your fridge.

Make this pesto with any and all varieties of basil you choose. So far I’ve done sweet, Thai, and cinnamon… lime and purple are next up. I even started more seeds and took a few cuttings for indoor winter basil. Add it pizza, pasta, toast or anything your heart desires.

Cheers y’all!

Peace and Love,

Q

Preserving Garden Herbs for Winter. 

Winter is coming. Anyone out there a Game of Throne-ers like us…? Yes? No? Well anyway…. winter is literally just round the corner here in the PNW, we'll not really since it's fire season here and fires are raging not far off. But with all these fresh herbs filling my house and garden I can't bear the idea of not having some around to lift up my stews and season our meals. Oh those long cold days. How wonderful that sounds right about now. So heres just a few ways I'm preserving my herbs:

  1. Drying
  2. Freezing in olive oil
  3. Infusing in olive oil & vinegar
  4. Pesto!
  5. Extracts and tinctures.

So most of you probably know how to dry herbs, but if not here's the short and sweet version. Bundle and tie herbs together and hang upside down, preferably somewhere away from dust and moisture. Once dry remove leaves from stems, crush or leave whole and store in an air tight container.

  • Currently hanging: Greek oregano, chives, lime and Thai basil. Today I plan to put up some pineapple sage to dry also.

  • Finished product: Greek oregano

Note: With all of the following recipes be sure to pick of any bugs and shake off any dirt hanging on so they/it won't end up in your finished product. I also rinsed all my herbs in cold water and patted them dry.

One of the best ways to preserve that fresh taste is to freeze an herb in olive oil. At the time I did this I had an over abundance of basil so that's what I did plus I love the flavor and olive oil is my chosen cooking oil other than the animals fats. So I simply cut up my basil with some herb shears, covered the bottom of my ice cube tray with the cut herbs and poured the oil over to cover.

  • After freezing overnight.

When it comes to infusing oils and vinegars it's as simple as stuffing a jar full of dried or fresh herbs and pouring the liquid over the top. Make sure all the plant matter is covered in the case of olive oil so as to avoid mold. I infused olive oil (any other oils work also; avocado, canola, etc.) with all kinds of basils and oregano. I infused vinegar with the basil also. These will both be used for salad dressings and cooking in the winter. Put them in a dark place to infuse for a couple months. If using fresh herbs you may encounter some cloudiness in your oils due to the water in the leaves. If so just leave off the lid for a day or so (if it's warm out) and the water particles will quickly evaporate. Below are a few of the infusions.

  • Vinegar left and olive oil right.

I don't know about you but I love pesto! And anyway I can get it cheaper than the store is right up my ally. Most of the ingredients are common stock for most kitchens, simply source yourself some pine nuts and you're on your way! I found a few great recipes on Pinterest.
Hint: fresh basil from the garden works best!

  • If you want this to last I suggest doing a double batch in order to freeze some and eat some fresh. As you can see mine is halfway gone… Can you say yum?!

Extracts and tinctures sound harder than they are and some recipes call for a little more measuring than I chose to do. I made it simple like Shaye from The Elliott Homestead with her echinacea tincture. I stuffed my jars full of these herbs and dumped vodka on them. My currents extractions and tinctures consist of echinacea tincture (recipe courtesy of The Elliott Homestead as I stated above) and chocolate mint extract. Very soon I'll be making my own homemade vanilla extract for which I might consult an actual recipe since it seems it needs to be a little more exact. As for the mint and echinacea I did as follows. Prepare clean jars. Clip fresh herbs. Leaves and stems (echinacea also the blossoms). Stuff in jars. Pour vodka completely over foliage so it is entirely submerged. Fasten with air tight lid. Boom.

  • Pow Wow Echinacea
  • Freshly stuffed jar of Echinacea.

  • After a few days the flowers will lose their bright color

  • Chocolate Mint extract

  • I highly suggest labeling everything you extract, tincturize, or infuse. Herbs lose their form and color slightly and it can be hard to tell what's what after a few days. Been there, done that. Labels are you friend!

Well there you have it! Many ways to save those fresh herbs. From freezing over night, drying for a weekish, or waiting those few months to use your yummy garden goodies you'll be set for winter. It's well worth it folks. Make sure you prune your herbs regularly so they stay around longer and don't bolt. Once they do save those seeds folks! Aaaaand don't forget to start more herbs for your fall garden, if you treat them right you may be able to keep them inside for the long haul!

Purple basil anyone?

Peace and Love,
Quincy

Don’t Throw Away That Carcass! 

Here on the homestead one of our biggest missions is to use all we can from all we have. In the case of the thanksgiving turkey that means keeping the carcass. 

All we do is throw the hole thing into a large stockpot, cover with water, and let it simmer on a low setting overnight. 

In the morning simply sift through and pull out all the bones and skin you can find (this can be a rather long process sometimes), add whatever veggies and seasonings you’d like and voila! 


I add the veggies and seasonings after the bones and skin are removed just to clarify, then I simmer for a few more hours on low heat. 

This makes a great turkey soup base to be used immediately or frozen for future use. Another option is to strain the meat from the liquid and keep the juice as a bone stock/ broth. The meat can be used for whatever, even dog food if you have too much leftovers sitting around as it is… if your house is anything like my house you’ll have left overs for daayyyys anyway!


This way the gift of the thanksgiving bird keeps on giving, over here at the Gardner home we’re thankful for that and birds life for the nourishment it provides our bodies. 

Wishing you all full bellies and overflowing hearts this holiday season! 

Peace and Love, Q