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Basil Pesto – Saving the Harvest

I’ve never had a lot of luck with basil. The plants were always sparse and sad looking. So this year I planted three – and guess what? They did fabulously. I’ve been using basil in everything!!

I’ve preserved some by pureeing it with olive oil and freezing it. And another delicious way to save some basil is by making pesto!

basil

What is pesto?

Not surprisingly, pesto originated in Italy. It is literally the word for “pound”. Traditionally made with a mortar and pestle and pounded and ground into a paste. So really, anything made in a mortar and pestle is a pesto. When we think of it though, we are thinking of pesto alla Genoese – pesto made from basil.

Is pesto always made with basil?

Traditional pesto is made with basil, garlic, pine nuts, olive oil, salt and fresh (not canned) parmesan cheese. But there are other “pestos” that are delicious, like spinach pesto [1]. Be creative – add some peppers (jalapeño and calabrian are great choices), wine, and anything that sounds good to you. Here are some combinations to try:

Toasting the nuts – 

Toasting the nuts brings out the flavors of the oils, but you have to be careful. If you over toast or burn them, they will taste bitter.

Start with a heavy, preferably cast iron, skillet. Heat it, dry, over high heat for about 3 to 5 minutes. Drop the nuts into the pan and shake it.

Lay it back on the burner for a second or two and shake again. Repeat until the nuts are golden. If you are using a gas range, you can simply shake over the flames without setting it back on the burner.

As soon as they are brown and fragrant, remove them to a bowl and set aside.

Making Pesto –

You can make this with a mortar and pestle, but I used my food processor – a lot less work! I like to have all my ingredients prepped and measured before I start.

basil

Place the pine nuts and garlic in the food processor bowl fitted with a blade. Pulse one or twice to start breaking it up.

Next, put in the basil, lemon juice and parmesan and

process until its chopped up fine.

With the food processor running, slowly pour in the olive oil and

process until its smooth.  Stir in the salt.

Storing –

You can use the pesto immediately on pasta, vegetables, chicken – whatever sounds good to you. It will keep in the refrigerator for about a week.

Or, you can freeze it.

I like to use ice cube trays to freeze any kind of sauce. Measure yours to be sure, but a cube in a standard tray is two tablespoons. Put the pesto into the tray and freeze for at least six hours. It won’t be hard frozen because oil does not freeze.

basil

Once it’s frozen, take them out and

store them in a ziplock freezer bag that has been labeled with what’s in it and the date. Be sure it is for the freezer and not just storage. The cubes will keep in the freezer for about 5 or 6 months.

basil

You can take out what you need when you need it. Just pull out a cube or two and thaw!

© Copyright 2023 The Lazy Gastronome

5 from 1 vote
basil
Print [2]
Basil Pesto

An easy way to keep the flavors of summer basil all year long.

Course: condiment
Cuisine: Italian
Keyword: basil, condiment, garlic, lemon juice, parmesan, pine nuts, sauce
Servings: 1.5 cups
Author: HelenFern
Ingredients
  • 3 - 4 large cloves of garlic
  • 1/3 cup toasted pine nuts
  • 4 cups fresh basil leaves, loosely packed
  • 1/2 cup grated fresh parmesan
  • 3 teaspoons fresh lemon juice
  • 3/4 cup extra virgin olive oil
  • kosher salt to taste
Instructions
Toasting the pine nuts
  1. Start with a heavy, preferably cast iron, skillet. Heat it, dry, over high heat for about 3 to 5 minutes. Drop the nuts into the pan and shake it.

  2. Lay it back on the burner for a second or two and shake again. Repeat until the nuts are golden. If you are using a gas range, you can simply shake over the flames without setting it back on the burner.

  3. As soon as they are brown and fragrant, remove them to a bowl and set aside. 

Making the Pesto
  1. Place the pine nuts and garlic in the food processor bowl fitted with a blade. Pulse one or twice to start breaking it up.

  2. Next, put in the basil, lemon juice and parmesan and process until its chopped up fine.

  3. With the food processor running, slowly pour in the olive oil and process until its smooth.  

  4. You can use the pesto immediately on pasta, vegetables, chicken - whatever sounds good to you. It will keep in the refrigerator for about a week.

Recipe Notes

© Copyright 2023 The Lazy Gastronome

To freeze the pesto, I like to use ice cube trays. Measure yours to be sure, but a cube in a standard tray is two tablespoons. Put the pesto into the tray and freeze for at least six hours. It won't be hard frozen because oil does not freeze.

Once it's frozen, take them out and store them in a ziplock freezer bag. Be sure it is for the freezer and not just storage. The cubes will keep in the freezer for about 5 or 6 months.

You can take out what you need when you need it. Just pull out a cube or two and thaw!

[3]

Leave me a comment – I’d love to hear your thoughts!

Lemon Basil Greek Yogurt Cream Cheese

Posted By HelenFern On In Appetizers | 1 Comment

I don’t know about you, but when it’s hot, I don’t like to cook – or eat hot foods! We like to do sandwiches, salad bar, or just a tray of snacks. This Greek yogurt cheese is so easy to make and really has a burst of flavor! Great on crackers, toast, even a dollop on scrambled eggs!

Greek Yogurt

What is Greek Yogurt Cream Cheese?

Yogurt is made by a process of fermenting milk with various bacteria, while cheese is made by curdling the milk. Cheese is higher in fat and cholesterol and doesn’t have some of nutritional benefits yogurt offers.

All yogurt is the same, except the Greek yogurt has strained some of the whey out, resulting in a thicker product.

Making Yogurt Cream Cheese – 

You can use either regular plain yogurt or Greek yogurt. The only thing to remember is full fat. The extra fat helps keep it creamy and, studies have shown, actually helps in weight loss!

Line a wire mesh strainer with a coffee filter. Mix the yogurt with the salt and nutritional yeast,

Greek Yogurt

then put it in the coffee filter. The nutritional yeast gives it a bit of a nutty flavor and calms the tanginess that yogurt naturally has.

Cover it and let it sit at room temperature until it’s thick and creamy.

Greek yogurt will not take as long as regular since it’s already been strained some. You’ll need to change the coffee filter a couple of times. It should just roll off the old one onto a new one. If not, scrape it gently.

Thickening could take anywhere from 8 to 24 hours. Keep checking it.

When it has reached the consistency of whipped cream cheese [7], put it in a clean bowl.

In a cup, mix the honey and lemon juice until the honey dissolves.

Stir the basil and honey mixture into the cream cheese,

mixing evenly.

Greek yogurt

Put it in a covered container and refrigerate for at least three hours. It will be soft and spreadable. It should keep up to a week in there!

Greek yogurt

Fancy up a cracker with some cream cheese and edible flowers. I used borage (really easy to grow!). The flowers have just a touch of cucumber flavor.

Greek yogurt

© Copyright 2023 The Lazy Gastronome

Greek yogurt

Greek yogurt
Print [8]
Lemon Basil Yogurt Cream Cheese

A tangy, creamy "cheese" that's as good for you as yogurt!1/2

Course: Appetizer, appetizers, condiment, snacks
Cuisine: American, Healthy
Keyword: basil, condiment, cream cheese, lemon, lemons, snack, spread, yogurt
Servings: 1 cup
Author: HelenFern
Ingredients
  • 1-1/3 cup Greek yogurt, plain and full fat (Use 2 cups if using regular yogurt)
  • 1/2 teaspoon sea salt
  • 1 teaspoon nutritional yeast flakes or powder
  • 1 Tablespoon finely chopped fresh basil
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon honey
Instructions
  1. Line a wire mesh strainer with a coffee filter. Mix the yogurt with the salt and nutritional yeast, then put it in the coffee filter.

  2. Cover it and let it sit at room temperature until it's thick and creamy. Greek yogurt will not take as long as regular since it's already been strained some. You'll need to change the coffee filter a couple of times.

  3. When it has reached the consistency of whipped cream cheese, put it in a clean bowl.

  4. In a cup, mix the honey and lemon juice until the honey dissolves.

  5. Stir the basil and honey mixture into the cream cheese, mixing evenly. 

  6. Put it in a covered container and refrigerate for at least three hours. It will be soft and spreadable. 

    It should last about a week in the refrigerator.

Recipe Notes

© Copyright 2023 The Lazy Gastronome

You can use either regular plain yogurt or Greek yogurt. The only thing to remember is full fat. 

Leave me a comment – I’d love to hear your thoughts!

Creamy Vegan Roasted Tomato Soup

Posted By HelenFern On In Side Dish,Soup | 29 Comments

Fall is finally starting to take hold and the tomato vines are starting to wind down. I picked a basket full of ripe tomatoes and decided a pot of creamy roasted tomato [12] soup would make a perfect meal. And it certainly did. Served with a grilled cheese sandwich on the side, what could be more comfort?soupHere’s how you do it:

The first step is roasting tomatoes. Remove the stems, rinse and dry them.

Lay the tomatoes on a parchment lined baking sheet. Cut the top tips off of a head of garlic.  You want to make sure the cloves exposed.

Place half the basil and parsley down with the tomatoes and garlic, and drizzle the whole thing with olive oil. Sprinkle with a generous pinch of kosher salt.

Preheat the oven to 325° and roast for about 30 minutes. The tomato skins will start getting crackly and cracking across the meat of fruit.

tomato

Set aside an allowed to cool. The garlic may take a little longer. It needs to be soft enough to squeeze.

tomatoWhen everything is cool enough to work with, place about 1/3 of the tomatoes in a separate bowl and set aside.

Squeeze the head of garlic to push the roasted cloves out.

Put the remaining fresh herbs, roasted tomatoes, roasted garlic cloves, lemon juice and the broth to the food processor or blender. Blend until smooth.

soup

Pour into a medium saucepan and turn it on low to start simmering.

While its simmering,  gently squeeze the tomatoes that have been set aside, pulling out the skins as the tomatoes start to get crushed. Pour these into the pan with the purée.

tomato

Mix the cornstarch with the oat milk, blending well.

Slowly stir the cornstarch and milk into the tomato mixture, stirring constantly.

soup

Simmer on medium until the soup starts to thicken. Add salt and pepper to taste.

When it is thickened up just a little bit and it’s hot, it’s time to serve.

Serve it with croutons on the top and some fresh chopped herbs. And of course the grilled cheese sandwich on the side!

tomato

© Copyright 2022 The Lazy Gastronome

5 from 13 votes
Print [13]
Creamy Vegan Roasted Tomato Soup

A delicious fresh from the garden soup.

Course: first course, Side Dish, Soup
Cuisine: farm to table, vegan
Keyword: basil, garlic, oat milk, tomato, vegan
Servings: 4 bowls
Author: HelenFern
Ingredients
  • 3-4 pounds fresh, ripe tomatoes
  • 1 medium head of garlic
  • 6-8 large sprigs basil
  • 8-10 large sprigs parsley
  • 2-3 Tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 cup fresh lemon juice
  • 2 cups vegetable broth
  • 1/4 cup cornstarch
  • 1-1/2 cup extra creamy, unsweetened oat milk
  • croutons and chopped herbs for garnish
Instructions
  1. The first step is roasting tomatoes. Remove the stems, rinse and dry them.

  2. Lay the tomatoes on a parchment lined baking sheet. Cut the top tips off of a head of garlic.  You want to make sure the cloves exposed.

  3. Place half the basil and parsley down with the tomatoes and garlic, and drizzle the whole thing with olive oil. Sprinkle with a generous pinch of kosher salt.

  4. Preheat the oven to 325° and roast for about 30 minutes. The tomato skins will start getting crackly and cracking across the meat of fruit. Set aside an allowed to cool. The garlic may take a little longer. It needs to be soft enough to squeeze.

  5. When everything is cool enough to work with, place about 1/3 of the tomatoes in a separate bowl and set aside.

  6. Squeeze the head of garlic to push the roasted cloves out.

  7. Put the fresh herbs, roasted tomatoes, roasted garlic, and the broth to the food processor or blender. Blend until smooth.

  8. Pour it into a medium saucepan and turn it on low to start simmering.

  9. While its gently simmering,  gently squeeze the tomatoes that have been set aside, pulling out the skins as the tomatoes start to get crushed. Pour these into the pan with the purée.

  10. Mix the cornstarch with the oat milk, blending well.

  11. Slowly stir the cornstarch and milk into the tomato mixture, stirring constantly. Simmer on medium until the soup starts to thicken. Add salt and pepper to taste,

  12. When it is thickened up just a little bit and it’s hot, it’s time to serve.

  13. Serve it with croutons on the top and some fresh chopped herbs. And of course the grilled cheese sandwich on the side!

Recipe Notes

 

 

© Copyright 2022 The Lazy Gastronome

tomato

Grilled Summer Tomatoes & Feta with Pasta

Posted By HelenFern On In Pasta,Side Dishes | 15 Comments

All summer I’ve been seeing these sheet pan dinners popping up everywhere I look. But in 90 to 100 degree heat, the last thing you want to do is turn on the oven. And then my brain kicked in. The Grill!

summer

Here’s how you do it:

I just harvested some veggies and herbs [17] from the garden. It’s been a slow summer, but suddenly the plants are all loaded with fruit!

For this recipe I used cherry and currant tomatoes [18], but any fresh, ripe tomato will work. Just cut into pieces about the size of a half of a cherry tomato.

Cover a sheet pan with aluminum foil, shiny side down. Place the feta block in the center of the sheet pan, then surround it with the tomato pieces, garlic and herbs.

summer

Drizzle the olive oil evenly over all the components. Set aside.

Heat a grill on medium-high to about 350 degrees.

While the grill is heating, make the pasta. When it’s done, toss it with the butter, a generous pinch of salt and fresh cracked pepper.

Put the sheet pan on the grill while the pasta is cooking. Place it over indirect heat, close the lid, and cook for about 15 to 20 minutes.

summer

The tomatoes should be soft and the cheese’s edges a nice brown.

Remove from the grill and bring it to the kitchen. Using a wooden spoon, break up the block of cheese and remove the cooked herbs.

Using the foil as a funnel, pour it’s contents into the pan with the pasta. Add salt and fresh cracked pepper to taste.

Stir gently and garnish with fresh basil.

A deliciously light summer meal.

summer

© Copyright 2022 The Lazy Gastronome

5 from 13 votes
summer
Print [19]
Grilled Summer Tomatoes & Feta with Pasta

A sheet pan dinner you make on the grill! And it's delicious.

Course: light dinner, lunch, Side Dish, supper
Cuisine: garden fresh, grilled, outdoor, summer
Keyword: basil, feta, garlic, oregano, pasta, tomatoes
Servings: 4 servings
Author: HelenFern
Ingredients
  • 4 cups cooked pasta shells
  • 2 tablespoons butter
  • 1-1/2 to 2 cups halved cherry tomatoes
  • 4-5 whole cloves garlic
  • 6 oz cube of feta (not crumbled)
  • 2 small bunches basil, fresh
  • 2 small bunches oregano, fresh
  • 1/3 cup olive oil
  • fresh cracked pepper
  • kosher salt
  • 1/4 cup chopped, fresh basil for garnish
Instructions
  1. For this recipe I used cherry and currant tomatoes, but any fresh, ripe tomato will work. Just cut into pieces about the size of a half of a cherry tomato. 

  2. Cover a sheet pan with aluminum foil, shiny side down. Place the feta block in the center of the sheet pan, then surround it with the tomato pieces, garlic and herbs.

  3. Drizzle the olive oil evenly over all the components. Set aside.

  4. Heat a grill on medium-high to about 350 degrees.

  5. While the grill is heating, make the pasta. When it's done, toss it with the butter, a generous pinch of salt and fresh cracked pepper.

  6. Put the sheet pan on the grill while the pasta is cooking. Place it over indirect heat, close the lid, and cook for about 15 to 20 minutes.

  7. The tomatoes should be soft and the cheese's edges a nice brown.

  8. Remove from the grill and bring it to the kitchen. Using a wooden spoon, break up the block of cheese and remove the cooked herbs.

  9. Using the foil as a funnel, pour it's contents into the pan with the pasta. Add salt and fresh cracked pepper to taste. 

  10. Stir gently and garnish with fresh basil.

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

summer

Prosciutto & Parmesan Pasta

Posted By HelenFern On In Pasta,Side Dishes | No Comments

Pasta, pasta, pasta [23] – we love anything pasta! This one pairs the saltiness of prosciutto with the sweetness of fresh parmesan. Each bite is burst of  delicious in your mouth!

prosciutto

Here’s how to make prosciutto & parmesan pasta:

Start by prepping the components. Cut the prosciutto into small pieces and finely chop the herbs. I cut the prosciutto into too large of chunks, but took them out and cut them smaller. The smaller pieces offer a more subtle saltiness.

Next, cook and drain the pasta, saving out 1/4 cup of pasta water. Using the water from the pasta in the sauce uses the starch from the pasta to help thicken the sauce.

 What’s the best pasta? I used campanelle noodles. They have curls and ruffles and the sauce gets into every nook and cranny. You can easily get a bite of everything in your mouth with each bite. Any kind of curled noodle will work – orecchiette or shells will also work well.

Put the pasta back into the pan and add the butter. Heat until it’s melted. Stir in the cream and a lot of fresh cracked pepper. You can adjust the pepper to your tastes, but we like a lot of pepper!

prosciutto

Add the pasta water, lemon juice, prosciutto and herbs, stirring constantly. Simmer to let it thicken just a bit.

When it’s all warmed, add the parm and stir until it’s melted.

Serve hot with more parmesan on the top and some torn, fresh basil.

© Copyright 2022 The Lazy Gastronome

prosciutto
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Prosciutto & Parmesan Noodles

Quick and easy pasta dish

Course: Pasta, Side Dish
Cuisine: American, Italian
Keyword: basil, campanelli, parmesan, pasta, prosciutto
Servings: 4 servings
Author: HelenFern
Ingredients
  • 3 cups cooked noodles
  • 2 oz prosciutto, chopped
  • 1 teaspoon fresh marjoram, minced oregano will also work
  • 1 Tablespoon fresh basil, minced more for garnish
  • 1 Tablespoon butter
  • 3 Tablespoons heavy cream
  • LOTS fresh cracked pepper
  • 1 Tablespoon fresh squeezed lemon juice
  • 1/2 cup shredded parmesan cheese, plus some for garnish fresh, not canned
Instructions
  1. Cut the prosciutto into small pieces and finely chop the herbs.

  2. Cook and drain the pasta, saving out 1/4 cup of pasta water.

  3. Put the pasta back into the pan and add the butter. Heat until it's melted. Stir in the cream and a lot of fresh cracked pepper. 

  4. Add the pasta water, lemon juice, prosciutto and herbs, stirring constantly. Simmer to let it thicken just a bit.

  5. When it's all warmed, add the parm and stir until it's melted. 

  6. Serve hot with more parmesan on the top and some torn, fresh basil. 

Recipe Notes

 

I used campanelle noodles. The sauce gets caught in the curls and ruffles, making it easy to get a bite of everything. Any kind of curled noodle will work - orecchiette or shells will also work well. 

© Copyright 2022 The Lazy Gastronome

prosciutto