Wednesday, October 12, 2011

Pesto, pesto, pesto!

Yes, it is almost time for the overnight temperatures to reach freezing point, which is 32 or below. Unfortunately, that means hurry up and clean out the garden of anything that has survived so far. That meant picking the tomatoes green or not, all the jalapenos, and lots of herbs. Which included a huge amount of Basil.

So what better way to store up a bunch of this delightful smelly leaf, than to make it into pesto so that I can store up a bunch in the freezer. Some people store them in ice cube trays. But since I have none of them around I store mine in snack size ziploc bags. This recipe is so simple, especially if you have everything on hand.


PESTO
Ingredients
3 cups packed fresh basil leaves
4 cloves garlic
3/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup pine nuts

Directions
1.Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Store in little ziploc snack bags in freezer.

2 Others Say::

Lindalou said...

I have made so much pesto this summer. My basil was just amazing. I even have some pesto in the freezer. I'll have to see how that turns out.

suburbangrandma said...

It must have been a great year for basil, since my plants grew to at least 2 feet high, and an abundance of beautiful healthy leaves. I also made lots of pesto, and dried some leaves for winter cooking. They are so full of rich aroma.