Pesto Recipe

February 10th, 2008

I like to grow. I like to learn. I really like basil, I love garlic. This is so.

As often as possible I whip up a simple pesto sauce right from the basil growing ferociously on my backporch.

Three large handful basil leaves
3 tablespoons chopped garlic from the jar
1/8-1/4 cup olive oil
2oz brick of parmesan
salt to taste
Black pepper

Push as much basil as you can into the blender pitcher, add three scoops chopped garlic from the jar, pour in some olive oil, a chunk of cheese and let her rip! Depending on what you’re using it for, adjust consistancy.

For baked pesto chicken, use 1/8 cup oil and a whole brick of parmesan from the grocery. It is a basil crusted cheesy coating over the chicken when youre done baking it in the 375F oven.

Toss with hot salad, 1/4 cup oil.

Enjoy.

17 Outrageously Delicious Ways To Use
Garlic Valley Farms
Cold Pressed & Roasted Garlic Juice Sprays

* Appetizers - apply directly onto prepared appetizers, or add to the dipping sauce.
* Chicken - enhance the mild flavor of poultry items by spraying directly on the fully cooked bird.
* Garlic Bread - add 1/4 cup per 1 pound of butter, mix well, add fresh herbs, spread on bread and grill or toast.
* Dipping Oil - pour out approximately 1 tablespoon of olive oil on bread plate; add garlic juice to taste. Use soft bread sticks or Sourdough bread for dipping.
* Garlic Infused Oils - use a 1:5 ratio with oil or vinegar, add extra cloves as a garnish.
* Grilling - add 1 teaspoon to 1 stick of softened butter, roll into a cylinder, chill until firm, slice 1/4″ pats and place on hot grilled fish, steak or poultry.
* Mashed Potatoes - add to broth or add 1 teaspoon per pound of potatoes.
* Pasta - add to boiling water or combine with cooked pasta just before serving according to taste.
* Pizza - add to the finished sauce or just after removing pizza from oven.
* Roasts - either inject and allow 1 hour for distribution, or baste immediately before removing from oven.
* Salads - either use on lettuce greens before or while tossing, or add to the salad dressing.
* Sauces - add during the final cooking stages, or combine with softened butter and swirl the mixture into the stock based sauces (Monte’ Au Beurre)
* Seafood - add to taste during last minute of cooking.
* Seasoning - use as a direct source of flavor. Farm fresh and roasted garlic are outstanding for cooking or condiment.
* Soups - add 1/4 to 1/2 cup per gallon of hot or cold soup just before serving… Mix well, and allow time for maximum flavor distribution.
* Steaks - use as a marinade (2 hours) or add to taste during last minute of barbecuing.
* Steamed Vegetables - use a 1:10 ratio in the cooking liquid, spray with garlic juice to taste before serving.

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dmb most wanted artist

January 20th, 2008

on the warehouse site i see this members only survey. name the top five artists you’d like to see touring with dave matthews band. maybe they’ll pick mine and play in chicago for the olympics…wouldnt that be awesome? like before the soccer stuff. oh man that’d be sweet!