Who else falls into the “I’ll just grab a jar of pesto from the store shelf” while shopping rut?
My basil plant has gone wonderfully berserk with leaves this year and I had to use up the bounty. The colour and freshness of the homemade stuff is huge.
And so versatile when it’s crazy busy back in September mode–yes pasta, but also sandwich spread, fish or chicken glaze or add to sour cream for a dip.
I used pesto as inspiration for my latest blog on foodnetwork.ca so if you would like the recipe click on the link. It truly takes not time at all.
(You can substitute walnuts for pine nuts or keep it nut-free (a la french pistou, here is my chef basics video recipe).
Summer peaches. A perfectly ripe, juicy, pain in the ass.
Why do I have to buy a whole basket of peaches? Why can’t I buy just two or three at the farmer’s market?
Because none of the farmer’s want to deal with all those damn peaches either. “Take them urban consumers!” they shout at us. (In their heads.)
So my perfect peaches sit on the counter while fruit flies circle and I shove slice after slice into my mouth like some uber-healthy, hot dog eating contest for the “eat local” movement. At which point I’ve only eaten 2 1/2 peaches.
Ready for the sauce.
So how do I rescue my delicate bounty from the fate of the green bin?
Luckily, Delmonte comes to the rescue. Peaches in syrup. AHA!
I slice eight peaches. I make a light syrup in a medium pot. (4 cups water, 2 cups sugar).
Once the sugar has dissolved I add the peaches and some mint and basil leaves (my basil plant weeps with gratitude at its usefulness–the poor thing barely sprouts a leaf under my care.)
A peach of a plan.
And then I bring it all up to a simmer, pour in a shot of Triple Sec (from my margarita stash) and pull it off the stove. Let cool and store in the fridge so you can eat them all week. On top of ice cream! YES.
Don’t be distracted by the above picture, keep your focus on the fact that the herby-fresh syrup created from our peachy compote is great for cocktails. Like peach infused Mojitos.
The minty, aromatic liquid is a perfect sweetener for the limey-tart concoction. Mash some of the fruit in there too. God knows you have to use it up somehow.