Making a Year's Worth of Pesto Three Ways and Homemade Pasta

#acrehomestead #cookwithme #homemadefood

Recipes:

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[andreagab]

Becky,
If you want perfect pasta dough each time,
the formula is:
15oz dry ingredients
to
8oz liquid

***Weighing the ingredients works every single time.

[kathystarnes]

I just love your style and personality girl! You are a great presenter, gardener, planner, organizer and have a great sense of humor!❤️🤣

[chantillyvintage]

Tip: Rubbing alcohol on a cotton ball or paper towel will take permanent marker off of your used jar lids so you can relabel them. It will also take the factory “use by” dates off if you reuse glass condiment jars too. Mayo., pickles, etc. I keep a bottle of rubbing alcohol in my kitchen just for that. 👍🏻

[wts]

Loved all the pestos! I was really surprised you discarded the oil from the sun dried tomatoes- it is lovely olive oil with so much flavour in it!! When I open a jar I always use the oil to cook with, it’s like liquid gold and it would’ve given your pesto even more delicious flavour! (Use that oil not only in your pesto but also to cook your chicken and vegetables!)

[maramcmanus]

Just finished an epic pesto weekend myself! 42 jars of basil, 16 of garlic scape and 14 of parsley PLUS a few of garlic scape and parsley together, which is SO GOOD! I had never done parsley pesto before ..its my new favorite! Who knew? I use pesto in just about all my winter dishes so am so glad to have a two year supply! Try it, you will like it!

[ladyeofani]

Becky to the rescue!!! I am doing a pantry challenge to stay out of the grocery store. I made zucchini chicken kale ricotta pasta skillet. I had raw milk and veggies. I'm harvesting onions wave 1 right now. I dehydrated the onion tops. Wave 2 will be pesto!!!!

[tanjamakesvideos]

Thank you, Becky! A friend uses muffin tins to freeze garlic scape pesto, pops them out/into a freezer bag to grab and throw into individual pasta dishes, stir fries etc. I thought it was genius, so passing along.

[LibertyGirlNoVa]

I made my own sun dried tomatoes with a bunch of large cherry tomatoes from my garden. I just sliced them in half and filled my dehydrator trays with them. Dried for about 18 hours-ish, left them a bit squishy and then blitzed them in my food processor with olive oil and then froze in ice cube trays then bagged them up. So good!

[mariposavioleta]

Grew up with my mom's homemade pasta so this video reminded me of that. She usually rolled it out by hand but sometimes used a manual pasta roller. PS: thanks for always including closed captioning I really appreciate it as someone who is extremely hard of hearing almost legally deaf. They don't always work out but I know what you're talking about even if YT's automated CC said a little pepper never fruit anyone instead of never hurt anyone lol

[wolfiee]

If you aren’t a huge fan of the texture of pesto but love the taste get a NutriBullet decrease the oil and add some hot water till its a texture you like and its a smooth creamy sauce and freezes really well :)

[helenmcclellan]

My husband just mentioned we needed to make pesto, and wow, your video today is on pesto. God at work! 😊❤

[PaulaStorm]

I discovered if you take a whiteboard marker and scribble all over the permanent marker on your lids it comes off super easy. That way you can relabel your lids. Works brilliantly on my glass jars that I use for all my baking supplies. I add used by dates each time I refill my jars xxx

[annetteburchett-taylor]

I’m addicted to your channel! You inspire me to do big things and the videos are so calming. It’s a great way to unwind from a crazy day! Keep up the great work, I know you must be exhausted most days, I get a giggle out of your comments when you’re super tired :-) what is this? A pan! :-)
I appreciate all you do for your channel groupies!

[debramairs]

That tomato basil, chicken & veg pasta was actually making me drool! Looks amazing ❤❤

[lisaturner]

Such wonderful recipes, again!!! Lol I cook like you do, everywhere & back in forth. A HUGE THANK YOU for being able to print your RECIPES!!!! Please thank Josh for all his hard work. Honestly it was the nicest layout, uncluttered cleanest, & fastest recipe prints I’ve EVER had!!!

[amberrunyan]

Hi Becky, you can use isopropyl alcohol/ rubbing alcohol to wipe off the sharpie on the jar lids.

[agusiag]

Hi Becky 🙂 Greetings from Poland 🇵🇱 Thanks to you I fell in love with the onion top pesto. At this point I have about 20 jars of it in my freezer. You have inspired me to start gardening and this year I have an abundance of spring onions which I use for the recipe. I added my own twist to it and I absolutely love the flavour. I even shared the idea (and a bucket of the spring onion tops) with my friends who own a restaurant so that they can enjoy it as well. Also, I shared a recipe for cucumber kimchi (I thought you might be in cucumber season at this point) under one of your previous videos - don't know if You saw it but I really hope you'll try it out. Hope You have a lovely day 🙂

[HolyFamilyHomesteadWV]

Last time I had a recipe that calls for pinenuts, we used sunflower seeds. It was a feta cheese, stuffed banana pepper, and it called for pinenuts on top. It was absolutely delicious with the sunflower seeds.

[jennyklenner]

Becky, I made up your onion top pesto last year and it was so delicious. Thank you for sharing your joy of cooking and growing veggies. Peace and blessings.

[charmainemrtnz]

I am hungry now! My garden is just starting to give fresh stuff! Thank you for your hard work and willingness to teach us. I love the history lesson too! You inspire me! I’m 63 and you kind of light a fire that’s been out for a while so I will always come watch Miss Becky!