Pesto... in February??

Absolutely!

...when Trader Joes is involoved  :)

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...I bought three of their big packs of basil- probably about 2c. per pack...

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Since pesto is really a simple process, with few ingredients, make sure you use high quality olive oil, pine nuts and cheese... it makes all the difference in the world!!

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1c pine nuts, toasted (300 degrees for about 12 minutes)

8 cloves garlic

1c. high quality parmesan, finely grated (about 1/2 - 2/3 lb.)

6c. basil, washed and spun dry

8 T lemon juice, from about 3 lemons

1c olive oil

1 tsp salt

2 tsp black pepper

1/2 c water

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Put first 3 ingredients into food processor (alternatively use a blender) & process until paste-y. Feed basil leaves through chute with processor/blender running, alternating with the lemon juice and olive oil until incorporated. Season with the salt and pepper and add water until mixed through.

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Spoon into ice cube trays and freeze about 5 hours. Transfer to a freezer bag or tupperware and store up to 6 months (if it even lasts that long!!)  ...OR use right away, fresh from the blender!

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ENJOY!

Meringues

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Making 'meringues' has never been my strong suit... its always been a yolk contamination issue or I over beat and break the whites. dont forget under/over baking them etc... They're tricky little buggers. After countless trials and errors over the years, I finally got my touch with this recipe & was happy when I got the OK to make them for the Ely Art Walk open house this weekend... You can really alter this as a base and make any flavor combo you like:

vanilla/raspberry/cherry/orange/mint-chocolate, or exchange the cocoa powder for all powdered sugar and make plain vanilla, etc... you can also add food coloring too- have fun!

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*Preheat oven to 300 degrees*

2c confectioner's sugar

1/2 c. cocoa powder (or powdered sugar, if making vanilla etc)

2 T cornstarch

8 large egg whites, at room temp

1/2 t. cream of tartar

1 c granulated sugar

1 t vanilla, mint, any flavor extract...

luster dust or melted chocolate, etc for decorating- optional...

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Sift together the first 3 ingredients. Set aside.

Beat the egg whites on medium speed until soft peaks form, about 4 minutes. Add granulated sugar, one tablespoon at a a time until incorporated. Beat on high until stiff, shiny peaks form. Add extract and food coloring, if using.

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Gently fold the powdered sugar mix into the meringue. Fill 16" disposable frosting bag with meringue batter. (Use whichever shape/size tip you like, I used a plain one)

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((this is what my arm felt like after doing 200 little blobs!))

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Pipe the batter on to parchment-lined cookie sheets, about 1" apart. Bake 8 minutes and then reduce oven temp to 200 degrees. Bake 1 hour further. Let cool 1 hour more.

Decorate or leave plain. Eat alone or use in a fruit trifle   :)

 

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ENJOY!