If you are lucky enough to live down South and you were a good little gardener and planted your herbs, chances are you have TONS of basil right now. Well, here's what you're going to do with it. This is just the thing for using up great big quantities. I always double this recipe.
Pesto
2c. fresh basil leaves (1 large bunch)
1/4c. chopped walnuts
1/4c. olive oil
2t. lemon juice
2 cloves garlic
1/4t. salt
1/4c. freshly grated Parmesan cheese
2T. freshly grated Romano cheese (if you have it)
Process first 6 ingredients in a food processor or blender 2 min. or until smooth. (Scrape down sides, if necessary.) Stir in cheese.
You can toss this with pasta, eat with toasted French bread or crackers, or place in ice cube trays and freeze up to 3 months. Replacing the basil with half Italian parsley and half fresh mint leaves is equally delish- just leave out the cheese.
And speaking of mint! If you have tons of mint, use it to make mint syrup.
Mint Syrup
3c. coarsely chopped fresh mint
2c. sugar
2c. water
Combine all ingredients in a large saucepan; bring to a boil. Cook, stirring constantly, until sugar dissolves. Remove from heat; cover and cool completely. Pour mixture through a wire mesh strainer. Use to make Mint Juleps (2-4T. bourbon to 1T. mint syrup) or to sweeten tea or give away to a friend. With your used mint leaves place them on a paper towel lined plate and sprinkle liberally with sugar. Place in a slightly warmed oven. When the leaves are dry (a few hours?) you have candied mint!
