Thursday, May 1, 2014
freshly picked Catnip
6-8 cloves fresh garlic
Fill blender container with one cup mild olive oil. On low speed, drop in 6 or more cloves of garlic and blend. Turn blender speed higher and begin to add catnip leaves (no stalks, please), a handful at a time, pausing until the previous handful is incorporated. When the blender complains, stops, or heats up from the effort, stop.
Serve over hot pasta, adding cheese if desired. Or pour into a heavy plastic bag and freeze. This pesto will also keep for 3-4 months in the refrigerator if packed carefully into a clean glass jar and "topped off with an extra 1inch of oil.