There are are a gazillion different ways to make pesto, so here is a very basic recipe along with the how-tos. When basil is plentiful in the spring and summer, that's the time to whip up some batches both for now and for later. Pesto freezes quite well, and you can even freeze very small cubes of it in an icecube tray and store them in a ziploc bag for winter use. Imagine just being able to thaw what you need all through the winter. Does that tempt you to get out your food processor?
Basic Basil Pesto
6 c fresh basil, stemmed
1 c pine nuts, toasted
2 cloves of garlic
1 t each salt and pepper
1 c olive oil
Toast the pine nuts lightly in a skillet or stir fry pan. Process the pine nuts and garlic until finely chopped. Add the basil and chop finely, scraping the sides as needed and adding the salt and pepper. Process in the oil by gradually adding it while the machine is running. Continue to scrape the sides as needed.
Image: Wikimedia Commons
1 comment:
My basil is already blooming. Thanks for the great storage tips. I'm often uncertain whether something will freeze well.
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