Thanks for Four Years of Awesome
So Long, and Thanks for All the Fish
Blogged Around Philly: Farewell Edition
Photoist
We joined the Philly deck culture when we bought a place near Washington Square. Apart from the St. James, we have unobstructed sun beating down on our flowers, herbs and marginally cute chaise lounges from CVS. The herbs were purchased at Young Botanicals at Reading Terminal Market.We’ve made good use of the basil and the Italian parsley by making pesto, which always reminds me of My Aunt the Nudist. Years ago she had a dapper Italian boyfriend who inspired her to grow a large garden. During my childhood summers I would go to her apartment and help make large batches of pesto in her goldenrod-colored Osterizer blender. She wasn’t a nudist then – actually, they prefer the word naturist.
Pesto - Makes around 1 1/2 cups
2 cups fresh basil leaves
½ cup extra virgin olive oil
2 cloves garlic, smashed
3 tablespoons grated hard Italian cheese (Parmigiano-Reggiano, Grana padana, Pecorino romano – whichever you prefer)
3 heaping tablespoons walnuts
1 tablespoon Italian parsley leaves
1 tablespoon butter
Kosher salt to taste
Pour oil into blender or small food processor. Add butter, walnuts and garlic. Pulse or blend until smooth. Add basil, Italian parsley and cheese. Pulse or blend until the pesto is of a fairly smooth consistency with a slight graininess. Season with salt to taste.
2 cups fresh basil leaves
½ cup extra virgin olive oil
2 cloves garlic, smashed
3 tablespoons grated hard Italian cheese (Parmigiano-Reggiano, Grana padana, Pecorino romano – whichever you prefer)
3 heaping tablespoons walnuts
1 tablespoon Italian parsley leaves
1 tablespoon butter
Kosher salt to taste
Pour oil into blender or small food processor. Add butter, walnuts and garlic. Pulse or blend until smooth. Add basil, Italian parsley and cheese. Pulse or blend until the pesto is of a fairly smooth consistency with a slight graininess. Season with salt to taste.
Serving suggestions: Tossed with al dente pasta, drizzled with extra virgin olive oil and dusted with freshly ground pepper and grated cheese; brushed on grilled chicken, fish or vegetables; served with bruschetta or cruditè as a low maintenance appetizer.
Contact the author of this article or email tips@phillyist.com with further questions, comments or tips.
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