This is the week when things are really getting done (read preserved). My aunt had given me a couple shelving units which I finally set up. I organized and arranged my canning jars and realized I have plenty of quart and pint jars, but I do want to add some 1/2 pints to my collection more for gifts and the toiletries I am making.

Today on the preserving agenda is basil pesto. Though our basil plants are still not very big and sturdy yet we had to “top” them this week to encourage growth. Topping is pinching off the tops so that it will branch off in more directions. So I had a few leaves and made our first batch of basil pesto this morning. It is so easy.

Pesto Basil

1-2 garlic cloves
1/4 cup walnuts (toasted if you like)
1 bunch basil
Olive oil
Salt to taste

Put garlic cloves and walnuts in blender and grind to meal consistency. Pack in the basil and add a couple tablespoons olive oil. Turn on and drizzle more olive oil. Continue adding oil and packing (when you turn off the blender) until you have a thick paste consistency. Add salt last and stir.

I like to put this in quart size freezer bags and freeze flat for winter.

I still have more preserving to do and I realize I have to run to the store. I use a lot of oil olive oil and I am gathering herbs for my first herbal rememdy which i hope to use this winter–or not have to use. More on that later.