Pesto and sauerkraut

The other day I came home from the farm with about half a pound of basil and at least 10 pounds of summer squash. The cabbage I’d gotten the previous week also needed to be used, so I decided to make pesto and sauerkraut. I also started some potato bread (which turned monstrous and spilled over the rim of its bowl while proofing overnight in the fridge) and made plans to make pickles and bread from the squash .

I had neither pine nuts nor parmesan, so the pesto was a simple affair of garlic, olive oil, kosher salt and toasted almonds.  I rinsed and dried the basil, processed five garlic cloves in the food processor with salt, oil and about 3/4 cup of almonds and added the basil in batches. It turned out delicious, and I froze most of it in an ice-cub tray for later use. I’ll probably eat some of it tonight with pasta and cherry tomatoes from the farm. Aaah, summer…

For the sauerkraut, I sliced cabbage thin and squished it by hand in a large bowl with some salt. I added some shredded carrots for color, and added a bulb of fennel to one batch for some textural and flavor interest. I also used a little caraway seed. I was amazed at how much the two heads I used shrunk down; I ended up with only a quart-and-a-half of kraut. It’s resting in the pantry right now, and I can’t wait to try it, especially the one with fennel in it!


About ea

Reluctant technophile, immoderate lover of words, food, cogitation, the sensory world. We are not done evolving and there is no free will.
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1 Response to Pesto and sauerkraut

  1. Belinda says:

    aahh the pleasure of farm fresh food.

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