Tuesday, May 28, 2013

Home-built JDL garden frame

This year I’ve planted plenty of basil and thyme in my old, home-built JDL garden frame. They’re our favorite herbs. Before long, it will abound in fresh, crisp leaves that only grow more and more, the more I pick.
I use the basil continuously throughout the season to make pesto, which I freeze in appropriate portions. This way I have enough for the whole winter. We use it for grilled meat, with pasta, on bread, in salad, stirred into sour cream as a dip or tossed with new potatoes.

I cut the thyme and freeze the stalks whole. Then they’re ready to be stripped right into tomato sauces, meat dishes, etc./Vivian

Traditional Basil Pesto

Serves 4

1 deciliter Oil
50 gram roasted Pine Nuts
2 - 4 large coarsely chopped Garlic
5 handfuls fresh Basil leaves
Roughly 50 g grated, fresh Parmesan Cheese
1 tsp Salt

Blend everything together evenly. Pesto can be eaten with everything from past with shrimp, to pizza and new potatoes to sandwiches and with salads, etc.



  1. Danke für das leckere Rezept!!!Belinda from the shabby Garden

  2. Great pesto. Just loved it, Kiss

  3. Thank you! I have a healthy basil plant but have never made pesto.