Fresh Herbs in Winter

Guest Post

Greetings form the North Maine Woods! I'm Sheryl Thompson aka The Wilderness Wife and I blog over at The Wilderness Wife Blog. It's a blog about my life in the wilderness of the North Maine Woods and all the things I enjoy doing - cooking, crafting, gardening and enjoying the outdoors. I feel honored that Connie has invited me to share with you so I thought I would tell you about something that incorporates two of my favorite things - cooking and gardening. 

That's my sleepy little herb garden under that blanket of snow above! And I really miss it. I love cooking with fresh herbs. In the summer and early fall, I can just step out the kitchen door and grab a handful of whatever herbs I need. But right now, in the dead of winter (we still have 4ft. of snow on the ground) that isn't going to happen.  And where I live the little general store doesn't carry fresh herbs, even in the summer.  So I always had to use dried herbs.  Sometimes that can work.  Herbs like rosemary, oregano, basil are all right dried but dried parsley or dried chives just aren't appealing in my book! So this year I have started growing herbs on my windowsill.

Not only is it convenient and very tasty, but it is very, very economical. I had some potting soil left over from filling last summer's window boxes. I picked up some 6 inch clay pots ($1.48) with separate saucers ($1.48) at Wal-Mart. I ordered by seeds online from Comstock, Ferre, and Co. in Wethersfield, Conn. for $1.50 a packet (6 packets -$2.50 shipping).

 So the total cost per pot of herbs was $4.87 and that pot will constantly produce fresh herbs as long as I take care of it.  In fact the plants seem to love the pruning and just keep on growing.  In comparison, a small bunch of wilted fresh herbs in a plastic packet for sale at the local supermarket costs $3.50.   There's only enough for two meals and they are by no means "fresh" but probably have been hanging around a week since they were harvested.

One of favorite things to make with fresh herbs is pesto.  I love pesto and use it a lot on sandwiches, salads, pasta, and pizza. I’d like to share my pesto recipe with you.

Fresh Basil Pesto Recipe

Making pesto is very quick to do.  In fact this recipe shouldn’t take you longer than 15 minutes.  The recipe makes about 1 cup.

Ingredients:

 2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano cheese

1/2 cup extra virgin olive oil

1/3 cup walnuts (you can also use pine nuts, same amount – walnuts are mine and Bill’s favorites)

3 medium sized garlic cloves, minced

Salt & pepper to taste

Chop your walnuts in your blender or food processor for about 3 or 4 pulses. Add the basil in with the nuts, and pulse a few times.  Add the garlic cloves, and pulse a few more  times.

Now slowly pour in the olive oil in a constant stream while the food processor/blender  is on. Stop and scrape the sides of the food processor with a rubber spatula. Add the cheese and pulse again until blended. Add salt and freshly ground black pepper to taste.

Pesto can be served in so many ways. Tossed with pasta, and it’s yummy on baked potatoes with some sour cream.  Mix it with some sour cream for a delicious and addicting dip. I put as a topping on a multi topping pizza –the best pizza you’ll ever eat. I spread it on buttered baguette slices and then sprinkle with grated mozzarella cheese and place under the broiler till toast and brown.

Hi all, Connie here. My goodness look at all that snow! I don't  know how people live in all that snow being an Arizona girl myself  :) Sheryl I am in love with that photo of your window sill, so romantic. Thank you for that wonderful info and recipe!

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