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Nothing comes close to using fresh herbs in cooking. The mere idea of my basil dying soon sends me into a panic. I love cooking with fresh herbs … and wine. Dried herbs just don’t cut it for me. You lose a lot of flavour in your cooking when herbs are not fresh. Some herbs like basil and parsley just don’t have any flavour when dried. They even lose their flavour with prolonged cooking and should be added just before you serve a dish. Here are some ways to preserve summer herbs for winter without compromising the fresh garden taste.
These are easy ways to ensure that you can still have your favorite herbal tastes in your dishes during winter. Don’t panic – you can still have it all.
To make a small batch of pesto, use these quantities:
Combine basil, garlic, lemon, 3 teaspoons of the salt, and the cheese in a food processor. Pulse to combine—you may have to pulse in batches. Add the oil and purée to combine. Taste. Adjust with more salt, lemon or oil to taste. Store in fridge or transfer to ice cube trays and freeze; then transfer to a ziplock bag and store in freezer.
For more on this lovely recipe, please view https://alexandracooks.com/2018/08/01/large-batch-basil-pesto/
Join us this week Friday for our FREE online workshop on Culinary Herbs with Garden Guru Sue Both. This week’s prize will once again be sponsored by Mango Moon.
Please use the following login details to join us at 11am sharp over Zoom:
Meeting ID: 880 9490 0279 | Passcode: 806953 or use the following direct link: http://bitly.ws/dGzg