Recipes

Pesto makes a great sauce for pasta, spread for sandwiches or topping for chicken dishes, or flavorful addition to soups. It takes only minutes to make and can be frozen for up to year. It can also be stored in the refrigerator for up to 2 months providing the surface is kept covered by a thin coating of olive oil.

Basic Pesto
Recipe #1 Pesto with Walnuts
(If using a blender instead of a food-processor halve this recipe)

Combine the basil, garlic and walnuts in bowl of food processor and chop. Leave the motor running and pour in the olive oil in a slow steady stream until smooth and incorporated. Turn off processor and add both cheeses and salt and pepper. Turn on processor again briefly to incorporate the cheese. Transfer to a container and smooth out top. Cover with a thin layer of olive oil.
Yield- about 2 cups — enough for 2 lbs. of pasta.

Recipe#2 Pesto with Pine Nuts

Combine the basil, garlic and pine nuts in bowl of food processor and chop. Leave the motor running and pour in the olive oil in a slow steady stream until smooth and incorporated. Turn off processor and cheese, salt and pepper. Turn on processor again briefly to incorporate the cheese. Transfer to a container and smooth out top. Cover with a thin layer of olive oil.
Yield- about 1 ½ cups
To freeze pesto— either spoon heaping tablespoon size mounds onto cookie sheet or spoon into ice trays coated with non-stick cooking spray and freeze. Once pesto is frozen remove from cookie sheet or ice tray and store in freezer bags.
To use as pasta sauce for one lb of pasta- – Cook pasta according to package directions. Reserve ½ cup of the hot pasta water and drain pasta. In a small bowl stir or whisk together 2 Tablespoons of the hot pasta water , ¼ cream or milk and 1 cup pesto, (adding more pasta water if necessary for creamy consistency). Add sauce to pasta and serve immediately.

Other uses:
Soup- mix 2 Tab. Pesto with 2 Tab. crème fraiche or sour cream and add a tablespoon size dollop to bowl of soup

Chicken- spread a layer of pesto over top of chicken 10 minutes before end of cooking time (broiling or grilling —don’t turn)

Salads- Add 1 Tablespoon to mayonnaise when making potato or pasta or rice salads

Sandwiches and wraps- spread pesto on bread or wrap— especially great with turkey and tomato.

1/3 cup honey
2 cups warm (110-115 degrees) water
2 scant tablespoons yeast (2pkgs.)
2 teaspoons salt
1 cup rye flour
4-5 cups all purpose flour
1 small onion finely diced
3 tablespoons dill leaves

Place warm water and honey in a warm bowl. Sprinkle in yeast and stir until dissolved. Let stand 5-10 minutes.

Add salt, rye flour, dill, onion and 2 cups of all purpose flour and blend well. Add remaining flour ½ cup at a time until the dough is pulling away from the sides of the bowl and is not so sticky.

Place dough onto a floured surface. Knead about 10 minutes until smooth and satiny; adding flour a tablespoon at a time as necessary to keep it from sticking to the surface.

Place dough into an oiled bowl (canola oil is good). Turn several times until all surfaces are well coated with oil. Cover and let rise in a warm spot until doubled in size; about
1½ – 2 hours.

Punch down and return to the floured surface. Divide into 2 equal portions. Press each portion into a rectangular shape. Roll from one side. Pinch ends together and fold under a little. Put each loaf into a well-oiled loaf pan. Brush with egg white and sprinkle with a little dill. Cover. Place in a warm spot and let rise about ½-1 hour until doubled.

Bake in a 350* oven for 30-40 minutes until the bottom, when tapped, sounds hollow. Take from pans immediately and let cool on a wire rack

This is a nice way to preserve the wonderful herbal and lemony flavor of lemon verbena for winter use. You can use this jelly in different was as well. Goes with chicken dishes, pork or lamb as glaze. Stir the jelly into sauces for a lemon flavor and some sweetness. Of course it goes with biscuits or toast. But it’s a quick and easy way to sweeten and add some lemony flavor to tea: just stir in a teaspoon or so into a cup of hot brewed tea.

Prep time: 10 minutes
Cook for 15 to 20 minutes
Yields about 3 half pint jars or 6 jelly jars that are 4 ounces each

You will need:

3 cups of water

1.5 cups or more of torn lemon verbena leaves, lightly packed

2 tablespoons of lemon juice

1 (1.75 oz ) pkg. powdered fruit pectin

3 cups of granulated sugar

Make an infusion in a large heavy-bottomed pot, mix water and lemon verbena leaves together, bring to a full boil over high heat. Reduce the heat, cover and simmer for five minutes. Strain, reserve liquid, squeeze leaves well, Discard leaves.

Precisely measure 2.5 cups of infused liquid, return to heavy pot. Stir in the 2 tbs of lemon juice and the pectin. Bring to a full boil over high heat, stirring constantly.

Remove from heat, skim off foam if it has developed.

Ladle into sterilized jars to within a quarter inch of the rim, wipe rims clean. Apply prepared lids and rings, tighten just until fingertip tight.

Process jars in boiling water canner for 5 minutes.

Let rest at room temperature until they are set. Check seals for adequate adhesion. Refrigerate any unsealed jars for up to 3 weeks.