As noted earlier I have a couple of AeroGarden indoor hydroponic growing devices. They are perfect for a NYC apartment providing a few fresh ingredients for my cooking. After trying a few options I have settled on cherry tomatoes (my plant has been producing for more than a year) and basil. I have always found that basil bought in the store or farmers market starts to wilt right away. Having it fresh is delightful. I use the crop for Caprese salad and accents for my homemade tomato sauce. But best of all – pesto.
I start with a mini-food processor for a small batch. In the bowl I place about 1/3 cup pine nuts and two garlic cloves and process. I then add more than one cup packed absolutely fresh basil leaves. I don’t measure, I just cut off what I need to keep my basil plants from reaching the grow lights for another week and stuff them in the mini-processor bowl.
I add a bit of salt and pepper and process with 1/3 cup of olive oil. As that is finishing I add 1/3 cup of freshly grated parmesan cheese. I discovered adding grated cheese at the end kept it fresher from the heat of the processing blades. Scrape down the sides, pulse a couple of times and eat the freshest, brightest pesto I have ever had. I love my indoor garden.
TOMORROW: Confederate Monuments